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Need a quick side that's good for you and tastes amazing? This pan-cooked spinach is my favorite go-to! It comes together in just a few minutes with only a handful of items. This simple approach turns plain spinach into something memorable with tasty garlic and just the right seasonings.
The Winning Method
Whipping up this tasty side is all about getting the timing right! My quick approach keeps the spinach crisp, not soggy. The trick to this version from scratch? Make sure your spinach is completely dry before it hits the pan - I grab my salad spinner or fresh kitchen towels to soak up any moisture.
Let's Start Cooking
- Get Your Greens Ready
- For this simple approach, thoroughly wash and dry your spinach. When using larger leaves in your from-scratch version, cut off those tough stems.
- Begin With Garlic
- Heat your pan for this homemade creation, pour in olive oil, and sauté that garlic until it's wonderfully fragrant.
- Toss In The Spinach
- This quick method works best when you put spinach in gradually - it seems like way too much but don't worry, it shrinks down!
- Season Perfectly
- Your from-scratch spinach needs proper salt and pepper, possibly some red pepper flakes if you enjoy some heat.
My Top Advice
New spinach makes this simple approach stand out - I prefer baby spinach for its soft leaves. When preparing this from-scratch version, mind your cooking duration - aim for vibrant green, not dull olive-colored leaves. Sometimes I spice up my creation with some nuts, seeds, or fresh lemon juice!
Switch Things Up
This quick approach has so many options! Make your from-scratch spinach more filling by mixing in white beans, or add some kick with hot peppers. My children adore when I sprinkle Parmesan on this version made at home. I'll often add crunchy toasted walnuts or pumpkin seeds for texture in this simple dish.
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Starting Off Right
For this quick approach to turn out great, you'll want clean spinach. If you've got the pre-washed bags, a light rinse works for this from-scratch version. But with bunched spinach, wash it twice in cold water. This homemade creation needs dry leaves, so give them a good spin or pat down.
What Friends Think
Everybody adds their own touch to this simple approach! My buddy Charlie throws in cayenne to his from-scratch version for extra spice. Sue loves adding crunchy seeds to her quick dish. Chris can't make his homemade spinach without sesame oil, and Mike drops in fresh chilies. They all turn out super tasty!
Frequently Asked Questions
- → Why soak spinach twice?
The double soak gets rid of all dirt and grit for completely clean spinach.
- → Why use salad spinner?
It gets rid of water that would make your spinach turn mushy during cooking.
- → How do I know when garlic is ready?
It should just start turning golden, usually after 30 seconds. Don't let it get too dark.
- → Why cook covered?
The cover traps steam that helps the spinach wilt down evenly and quickly.
- → Can I make this ahead?
It's way better fresh. If you reheat it later, the spinach might turn mushy.