Tiffany Haney
Wilted spinach is a tasty and nutritious side dish that can be prepared in under 10 minutes. Spinach is a versatile green that can be added to omelets, soups, salads, rice, eggs, and more. It is also affordable and can be purchased from most grocery stores. To wilt spinach in a pan, heat oil and garlic in a pan, add spinach, and toss until coated. Cover and cook for 1-2 minutes. Season with salt and pepper, and serve immediately.
Wilting Spinach in a Pan
| Characteristics | Values |
|---|---|
| Spinach Type | Baby spinach |
| Spinach Quantity | 5 ounces (about 5 packed cups) |
| Spinach Preparation | Drain and dry the spinach leaves using a salad spinner or kitchen towels |
| Oil Type | Olive oil, canola oil, grapeseed oil |
| Oil Quantity | Enough to coat the bottom of the pan |
| Additional Ingredients | Garlic, red pepper flakes, cayenne pepper, nutmeg, lemon juice, sherry vinegar, pine nuts, salt, pepper |
| Pan Type | Large skillet |
| Heat | Medium to medium-high |
| Cooking Time | 1-2 minutes |
| Serving Suggestions | Steaks, pork chops, chicken, fish, rice, eggs |
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What You'll Learn
Use a large pan on medium heat
To wilt spinach in a pan, you'll want to use a large pan on medium heat. Start by heating up your fat of choice—this could be olive oil, canola oil, grapeseed oil, or butter. Add some aromatics like garlic, red pepper flakes, or cayenne pepper to the pan. You can also add sliced fresh chilli peppers, walnuts, sunflower seeds, or pumpkin seeds. If you're using garlic, peel and smash the cloves with the side of a knife and sauté until golden for a nutty, garlicky flavour.
Next, add your spinach. Baby spinach is a good choice as it's usually pre-washed, but you can also use mature spinach. Just make sure to trim or de-stem and wash it thoroughly. Add a bit of spinach at a time, packing it down with your hand, and use tongs or spatulas to turn it over in the pan so that it's evenly coated with oil. Spinach cooks down a lot, so use more than you think you'll need.
Keep the spinach moving in the pan so that all of it spends an even amount of time in contact with the bottom of the pan. It should wilt very quickly—in just a minute or two. Once it's wilted, season with salt and pepper, and perhaps a squeeze of lemon or a sprinkle of nutmeg. You can also add chopped scallions or sesame seeds. Serve immediately.
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Add oil and garlic
To add oil and garlic to wilted spinach, start by heating a large skillet on high heat. When the skillet is hot, add a drizzle of olive oil and some garlic. You can use whole garlic cloves, peeled and smashed with the side of a knife, or sliced or minced garlic. Sauté the garlic in the oil for about 3 to 4 minutes, until it is golden brown on both sides. This will give your spinach a nutty, garlicky flavor.
At this point, you can also add other ingredients to the pan to add extra flavor to your spinach. Some options include red pepper flakes, a sprinkle of cayenne pepper, sliced fresh chilli peppers, or a sprinkle of nutmeg. You could also add some butter to the pan with the oil and garlic, and cook until fragrant.
Once your garlic is golden, add your spinach to the skillet and toss with the oil to coat the leaves. You can use tongs to turn the spinach over in the pan, ensuring that all of it comes into contact with the bottom of the pan. Spinach wilts very quickly, so keep it moving to prevent it from burning.
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Put spinach in the pan
To put spinach in a pan, start by draining and drying the spinach leaves. You can do this using a salad spinner or by placing the leaves between two clean kitchen towels. Cloth towels absorb more water than paper towels. If you're using mature spinach, you should also trim or de-stem the leaves and double wash them by dunking them in a sink full of cold water.
Next, heat up your fat of choice in a pan. You can use any type of fat, such as canola oil, olive oil, grapeseed oil, or butter. Heat the pan on medium heat (not high) with just enough oil to coat the bottom. You can also add aromatics such as garlic or red pepper flakes for extra flavor. If using garlic, peel and keep the cloves whole, then smash them with the side of a knife and sauté until golden.
Now it's time to add the spinach to the pan. Pack it down a bit if needed and use a couple of spatulas or tongs to lift and turn the spinach over in the pan, coating it with the oil and aromatics. If your pan is getting dry, you can add a bit of water to prevent burning. Keep the spinach moving so that all of it spends an even amount of time in contact with the bottom of the pan. It should wilt very fast.
Once the spinach is wilted, remove it from the heat and drain any excess liquid from the pan. You can then add a little more olive oil if you wish and season with salt and pepper to taste. Serve immediately.
You can also add other ingredients to taste, such as a squeeze of lemon or sherry vinegar, chopped scallions, cayenne pepper, or grated nutmeg.
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Toss and turn spinach
To toss and turn spinach in a pan, start by heating a pan on medium heat with just enough oil to coat the bottom. You can use any type of fat, such as canola oil, olive oil, or grapeseed oil. If you want to add some extra flavour, you can also add aromatics such as sliced or minced garlic, or whole smashed garlic cloves to the oil and sauté until golden.
Next, add the spinach to the pan. Use tongs or spatulas to lift the spinach and turn it over in the pan, coating it with the oil and aromatics. Keep the spinach moving, tossing and turning it so that all of it spends an even amount of time in contact with the bottom of the pan. It should wilt very quickly, usually within 1-2 minutes.
Once the spinach is wilted, you can season it with salt and pepper to taste, or add other seasonings like red pepper flakes, cayenne pepper, or a squeeze of lemon juice. Serve immediately.
Remember, spinach releases a lot of water as it cooks, so it's a good idea to drain and dry the spinach leaves before cooking them. Also, spinach cooks down a lot, so use more than you think you need.
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Season to taste
Spinach is a versatile green that can be added to almost anything, from omelettes to soups. It is also one of the easiest greens to cook.
When wilting spinach in a pan, it is important to remember that spinach cooks down a lot, so use more than you think. It is also important to drain and dry the spinach leaves before cooking them. This can be done by soaking the spinach in water to remove any sand or dirt, then using a salad spinner to remove excess moisture.
To wilt spinach in a pan, heat some olive oil in a large skillet over medium heat. Add some garlic and sauté for about 30 seconds, until the garlic is fragrant and golden. Then, add the spinach and a pinch of salt, and cook for 1 to 2 minutes, stirring, until the spinach is wilted.
Once the spinach is wilted, remove the pan from the heat and season to taste. Here are some ideas for seasoning:
- Salt and pepper: Sprinkle salt and freshly ground black pepper to taste over the wilted spinach.
- Lemon juice: Add a squeeze of lemon juice to the spinach for a bright, tangy flavor.
- Pine nuts: Toss the wilted spinach with pine nuts for some added crunch.
- Parmesan: Sprinkle freshly grated parmesan cheese over the spinach for a salty, umami flavor.
- Sesame oil and seeds: Drizzle a few drops of sesame oil and sprinkle some toasted sesame seeds over the spinach for an earthy, nutty flavor.
- Spices: Add a pinch of red pepper flakes and cayenne pepper for a spicy kick.
Feel free to get creative and experiment with different combinations of seasonings to find your favorite flavor profile for wilted spinach.
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Frequently asked questions
Spinach is a versatile green that can be added to almost anything, from omelettes to soups. To wilt spinach in a pan, first heat a pan on medium heat with a small amount of oil—such as olive, canola, or grapeseed oil—coating the bottom. Then, toss in some sliced or minced garlic and use tongs to add the spinach, tossing and turning it so that all of it spends an even amount of time in contact with the bottom of the pan. Spinach wilts very quickly, so be careful not to overcook it.
Spinach takes very little cooking time to wilt and is usually done in about 1-2 minutes.
Baby spinach is a convenient option as it is usually pre-washed and packaged in a box. However, if you are adding spinach to hearty soups, mature spinach is a better option as it has more bite.
You can add a sprinkle of cayenne pepper to the garlic while it is browning in the oil. You can also add sliced fresh chilli peppers, toasted walnuts, sunflower seeds, pumpkin seeds, freshly grated parmesan, a few drops of sesame oil, or toasted sesame seeds. For a splash of acid, add some lemon juice or sherry vinegar.
Spinach releases a lot of water as it cooks, so it is important to drain and dry the spinach leaves before cooking them. You can use a salad spinner or place the leaves between two clean kitchen towels.
