Tillie Doyle
Spinach is a versatile and affordable ingredient that can be added to almost anything, from omelettes to soups. It is also a great side dish. One of the easiest ways to cook spinach is to sauté it in a pot. Before cooking, you should remove any thick, tough stems from the spinach and clean the leaves. Spinach releases a lot of water when it cooks, so it is important to dry the leaves before adding them to the pot. You can use a salad spinner or place the leaves between two clean kitchen towels. To add extra flavour, you can sauté some garlic in olive oil before adding the spinach to the pot.
How to cook fresh spinach in a pot
| Characteristics | Values |
|---|---|
| Preparation | Wash spinach, dry with a salad spinner, trim stems |
| Ingredients | Spinach, olive oil, butter, garlic, salt, pepper, lemon juice |
| Method | Heat oil and butter in a pot, add garlic, add spinach, salt and pepper, cook until wilted, add lemon juice |
| Serving suggestions | Serve as a side dish, or add to omelettes, soups, pasta, pizza, tacos, sandwiches, polenta |
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What You'll Learn
Prepare spinach by rinsing and drying
Preparing spinach is a simple process. First, rinse the spinach leaves in cold water to ensure they are clean. If you are using mature spinach, trim off the large stems as they can be stringy. However, there is no need to de-stem baby spinach. You can cook the bunches, stems and all.
After rinsing, dry the spinach leaves. You can use a salad spinner to remove excess moisture, or place the leaves between two clean kitchen towels. Cloth towels absorb more water than paper towels. Make sure to dry the spinach leaves as well as possible before cooking, as spinach releases a lot of water during cooking.
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Heat oil and butter in a pot
To cook fresh spinach in a pot, you'll first want to heat some fat in your chosen cooking vessel. You can use any type of fat, such as canola oil, olive oil, grapeseed oil, or even butter. Using a blend of different fats is a great way to add more flavour—for example, you could combine olive oil and butter.
To heat oil and butter in a pot, start by taking a large, deep pot or Dutch oven and placing it on your stovetop. Next, you'll want to turn on one of the burners to a medium or medium-high heat setting. Now, simply measure out your chosen fats and add them to the pot. For a simple, tasty option, try heating one tablespoon of butter and one tablespoon of olive oil.
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Add aromatics like garlic and shallots
Aromatics are a great way to add flavour to your spinach. You can add them once your fat of choice is melted over medium-high heat. For spinach, aromatics like garlic and shallots are a great choice.
If you're using garlic, mince or slice it and add it to the pan. You can sauté it in olive oil for about 30 seconds to a minute, until it is browned. If you want to add a little spice, you can also add red pepper flakes with the garlic. If you're using butter, make sure it's melted before adding the garlic.
If you're using shallots, chop them finely and add them to the pan with your fat of choice. You can also add sliced scallions with the shallots if you like. Cook the aromatics until they are tender, and then add the spinach.
You can also add other aromatics like sliced fresh chilli peppers or a sprinkle of cayenne pepper to spice things up.
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Wilt spinach for 1-2 minutes
Wilt the spinach for 1-2 minutes. Depending on how much spinach you are cooking, you may need to do this in batches. Use a couple of spatulas or tongs to lift and turn the spinach over in the pan, coating the leaves in oil and garlic. Spinach cooks down a lot, so use more spinach than you think you need.
After 1-2 minutes, the spinach should be wilted. If you are cooking a large batch, you may need to cook it for slightly longer. You can check if the spinach is done by looking for a bright green colour and shiny, silky texture.
Once wilted, remove the spinach from the heat. Drain any excess liquid from the pan. You can now add a little more olive oil, if you wish, and season with salt and pepper to taste.
Serve immediately. Spinach is best served fresh, so it is not recommended to store leftovers.
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Season with lemon, salt and pepper
Cooking spinach in a pot is a straightforward process. Before you begin cooking, you should drain and dry the spinach leaves using a salad spinner or by placing them between two clean kitchen towels. Cloth towels absorb more water than paper towels.
To cook spinach in a pot, you'll need to sauté it. This involves heating a fat such as olive oil, canola oil, grapeseed oil, or butter in a large skillet or pot over medium-high heat. You can also use a blend of fats, such as butter and olive oil, for added flavor. Once the fat is melted, add aromatics such as garlic, shallots, scallions, or red pepper flakes. Cook the aromatics until they are tender or fragrant, usually about 30 seconds to 1 minute. Be careful not to let the garlic brown.
Now it's time to add the spinach. Add the spinach to the pot and toss it with the aromatics and oil using a couple of spatulas or tongs. Coat the spinach evenly with the oil and aromatics. Cover the pot and cook the spinach for about 1 to 2 minutes, until it is wilted. Spinach cooks down a lot, so use more than you think you need.
Finally, season your spinach with lemon, salt, and pepper. Remove the spinach from the heat and add a squeeze of lemon juice to taste. You can also add a sprinkling of sea or kosher salt and some freshly ground black pepper. Serve immediately.
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Frequently asked questions
To cook fresh spinach in a pot, heat olive oil in a large pot over medium heat. Add minced garlic and cook until fragrant, about 30 seconds to a minute. Add spinach and salt, and cook until wilted, stirring with a wooden spoon. Remove from heat and season to taste with lemon juice and black pepper.
To prevent spinach from becoming slimy, it is important to dry the spinach leaves before cooking them. You can do this by using a salad spinner or placing them between two clean kitchen towels.
Spinach loses volume as it cooks, so one pound of spinach is a good amount for four people.
You can add aromatics such as red pepper flakes, chopped shallots, sliced scallions, or minced garlic. For extra flavor, dress the spinach with butter and a squeeze of lemon or lemon juice.
Sautéed spinach is a versatile side dish that can be served with oven-baked or slow-cooked meats, pan-fried entrees, or saucy dishes. It can also be added to omelets, scrambled eggs, frittatas, or sandwiches.
