Looking for a quick-and-easy way to get something green on your plate for dinner tonight?
How about spinach?
Gone are those days, when I was growing up, where Mom would open a can of spinach, and we would eat it, pretending we would grow big and strong just like Popeye. I can’t even remember the last time I ate canned spinach, honestly. It’s been a long time. I much prefer fresh when I can get it, frozen when I can’t. It’s a taste preference – canned seems mushy and salty to me nowadays.
Cooking from fresh, however, doesn’t mean it has to be difficult. With just a few ingredients and less than 5 minutes, you can have delicious sautéed spinach with garlic that is a million times tastier than the canned variety. The fresh flavors of the spinach and garlic really shine, and the spinach is tender and bright.
Want to see just how easy it is? Check out my simple instructional video – and while you’re at it, subscribe to my YouTube channel to see even more easy veggie ideas.
So while your main dish is roasting in the oven, pull out a skillet and sauté some spinach! You’ll be happy you did.
Sautéed Spinach with Garlic (gluten-free, paleo, vegan)
1 T coconut oil (or oil of choice – olive oil or butter works well here)
1 clove garlic, minced
8 oz spinach leaves, rinsed well and drained (let any residual water cling to the leaves), torn into smallish pieces
Salt and pepper to taste
Heat coconut oil in a large skillet over medium heat, swirling around to coat. Add garlic and sauté for about 30 seconds. Add spinach leaves and stir to coat. Cover with a lid and allow to steam for a minute or two, or until leaves have turned bright green and have just started to wilt. Remove the lid and stir. Season to taste with salt and pepper. Serves 2-4.