Marianne Martinez
Spinach is a versatile green that can be added to almost anything, from omelettes to soups. It's also fairly affordable. One of the easiest ways to cook spinach is to sauté it. This can be done in a skillet with olive oil, butter, or a combination of the two. The spinach should be cooked until it is wilted, and then seasoned with salt, pepper, and lemon juice. Garlic can also be added for a savoury kick.
How to Pan Skillet Spinach
| Characteristics | Values |
|---|---|
| Type of spinach | Baby spinach or mature spinach |
| Amount of spinach | 5 ounces or 5 packed cups per serving |
| Type of pan | Large skillet |
| Type of heat | Medium or medium-high heat |
| Type of oil | Olive oil, canola oil, grapeseed oil, or any other type of oil |
| Other ingredients | Butter, garlic, salt, black pepper, red pepper flakes, lemon juice, cumin, Parmesan cheese |
| Cooking time | 1-2 minutes per batch of spinach, or until wilted |
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What You'll Learn
Heat oil and butter in a skillet
To heat oil and butter in a skillet, start by taking a large skillet and placing it on your stove. Next, add butter and oil to the skillet. You can use a variety of oils, such as olive oil, canola oil, or grapeseed oil. For the butter, use unsalted butter. The amount of oil and butter you use will depend on your preference and the amount of spinach you plan to cook. A good starting point is 1 tablespoon of butter and 1 tablespoon of oil for 5 ounces of spinach.
Turn the stove on and set it to medium to medium-high heat. As the butter and oil heat up, they will start to melt and bubble. Continue heating until the butter is melted and the bubbling stops. This should take about 30 seconds. Be careful not to overheat the butter and oil, as they can burn easily at high temperatures.
At this point, you can add other ingredients such as garlic or red pepper flakes. Sauté these ingredients in the butter and oil for about 30 seconds to 2 minutes, until they become fragrant and lightly browned. Then, you can add the spinach to the skillet and continue with your recipe.
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Add garlic and spices
When adding garlic to your spinach, you should first heat up your fat of choice—this can be olive oil, butter, or a combination of the two. You can also use canola oil, grapeseed oil, or margarine. Heat your chosen fat in a large skillet over medium to medium-high heat. If you're using butter, heat it until it's melted and stops bubbling. Then, add your garlic. You can also add onions at this stage for extra flavour.
Cook the garlic for about 30 seconds, until it becomes fragrant and just begins to brown. You can also add spices at this stage. Red pepper flakes are a popular choice, as is cayenne pepper. You can also add a squeeze of lemon juice at the end for a citrusy kick. If you want to add cheese, stir in some Parmesan after cooking.
If you're using garlic salt, the process is slightly different. First, add the spinach to the pan and cook for 5 minutes. Then, stir in the garlic salt and cook for another 5 minutes.
Be careful not to overdo it with the garlic—some people find that adding too much can make the dish greasy and too garlicky.
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Wilt spinach in the pan
Wilted spinach is a tasty and nutritious side dish that goes well with pasta, frittatas, grain bowls, sandwiches, and grilled cheese. It can also be added to omelets, soups, rice, and eggs. Here is a step-by-step guide to wilting spinach in a pan:
Preparation
Before cooking, it is important to prepare the spinach. Spinach releases a lot of water as it cooks, so it is recommended to drain and dry the spinach leaves using a salad spinner or by placing them between two clean kitchen towels. If using mature spinach, trim or de-stem the leaves and wash them thoroughly by dunking them in a sink full of cold water. Baby spinach usually comes pre-washed, but it is still recommended to wash and dry it.
Heat the Pan
Heat a large skillet on medium to medium-high heat. Add a tablespoon of butter and/or olive oil to the pan and heat until the butter is melted and the mixture stops bubbling. You can also use other types of oil, such as canola oil or grapeseed oil.
Add Aromatics (Optional)
If desired, add aromatics such as garlic, red pepper flakes, or onions to the pan. Sauté for about 30 seconds until fragrant but not browned. You can also add minced garlic later, after the spinach is wilted.
Wilt the Spinach
Add the spinach to the pan. If needed, pack it down a bit with your hand. Use tongs or spatulas to lift and turn the spinach in the pan, coating it with the oil and aromatics. Cover the pan and cook for about 1-2 minutes. Uncover and turn the spinach over again. Cover and cook for an additional 1-2 minutes. The spinach should be completely wilted after about 2 minutes of covered cooking.
Season and Serve
Remove the pan from the heat and drain any excess liquid. You can add a little more olive oil if desired. Season with salt, pepper, and lemon juice to taste. Sprinkle on some Parmesan cheese for extra flavor. Serve immediately.
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Drain excess liquid
Spinach releases a lot of water during cooking, so it's important to drain and dry the spinach leaves before cooking them. To do this, you can use a salad spinner or place the leaves between two clean kitchen towels. If you're using pre-packaged baby spinach, it's likely pre-washed, but it's still recommended to wash and dry it. Mature spinach sold in bundles is not pre-washed and can be gritty, so be sure to trim or de-stem and wash it thoroughly.
Once you've washed and dried your spinach, you can start cooking. Heat some butter and olive oil in a large skillet over medium to medium-high heat. You can also add some red pepper flakes for a spicy kick. When the butter is melted, add some minced garlic and cook for about 30 seconds until it's fragrant but not browned.
Now it's time to add the spinach. Pack the skillet with spinach leaves and cover the pan. Cook for only a minute or two, until the spinach is wilted and reduced in size. Remove the pan from the heat and drain any excess liquid that has accumulated in the pan. You can tilt the pan to one side and carefully hold back the spinach with a spatula or spoon while you tip out the liquid.
After draining the excess liquid, you can return the pan to the heat and continue cooking the spinach if needed. Season with salt, pepper, and a squeeze of lemon juice to taste. Serve immediately.
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Season and serve
Once cooked, season your skillet spinach with salt and pepper to taste. You can also add a squeeze of fresh lemon juice to brighten the flavor. If you want to add a little heat, sprinkle on some red pepper flakes and a pinch of cayenne pepper. For a cheesier take, sprinkle on some Parmesan cheese.
If you're serving skillet spinach as a side, it goes well with grilled cheese sandwiches, frittatas, grain bowls, pasta, or a sandwich. You can also add it to omelets, soups, rice, eggs, or tacos.
Skillet spinach is best served immediately after cooking. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the desired portion back in a skillet over medium heat and stir until heated through.
Feel free to experiment with different seasonings and serving methods to find your favorite combinations!
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Frequently asked questions
You can use any type of fat, such as olive oil, canola oil, grapeseed oil, or butter.
Heat 1-2 tablespoons of oil in a large skillet over medium-high heat.
Cook the spinach for 1-2 minutes, or until it is wilted and bright green.
Pan skillet spinach is a versatile side dish that can be served with grilled cheese sandwiches, pasta, frittatas, rice, eggs, or grain bowls.
You can add lemon juice, red pepper flakes, cumin, salt, black pepper, or garlic to your pan skillet spinach for extra flavor.
