Wilt Spinach In A Pan: Quick, Easy, And Healthy!

Wilted spinach is a versatile dish that can be used as a side or added to pastas, soups, and salads. It is a quick and easy dish to make, with the whole process taking less than 10 minutes. To wilt spinach in a pan, heat some oil, add garlic, and then add spinach in stages, turning the leaves in the warm oil until they wilt. Season with salt, pepper, and nutmeg, and serve.

How to Wilt Spinach in a Pan

Heat pan to medium heat

To wilt spinach in a pan, you'll want to start by heating your pan to medium heat. This is important because spinach takes very little cooking to wilt, so you don't want to risk burning it by using too high a heat.

When heating your pan, you'll also want to add some fat to help cook the spinach. You can use any type of fat you like, such as canola oil, olive oil, grapeseed oil, or even butter. Using a blend of different fats can also add more flavor to your dish. For example, you could combine unsalted butter and olive oil.

Once your pan is heated and your fat is melted, you're ready to add your spinach and start wilting!

If you want to add extra flavor to your spinach, you can also sauté some aromatics in your fat before adding the spinach. Garlic is a popular choice, as it adds a savory bite to the dish. To sauté garlic, simply add it to your melted fat and cook until it becomes fragrant, which should only take about 30 seconds. You can also add other aromatics like chopped shallots, sliced scallions, or red pepper flakes for a slight kick.

Now that your pan is heated and your aromatics are sautéed (if using), it's time to add the spinach! Keep in mind that spinach cooks down a lot, so use more than you think you need. Use tongs to add the spinach to the pan and keep it moving, tossing and turning so that all of the leaves come into contact with the hot surface of the pan.

With your pan heated to medium heat and your spinach added, you're well on your way to creating a delicious and healthy side dish!

Add oil and aromatics

To add oil and aromatics to your spinach, start by heating a large skillet on medium to medium-high heat. Add a fat such as butter or oil—extra-virgin olive oil is a popular choice—or a combination of butter and oil. For a simple recipe, add red pepper flakes to the melted fat. For more complex flavors, aromatics such as chopped shallots, sliced scallions, or minced garlic can be added to the pan and cooked until fragrant, which should take about 30 seconds to one minute.

If you're using garlic, peel and smash the cloves with the side of a knife before adding them to the pan. This will give your spinach a nutty, garlicky flavor. If you prefer, you can slice or mince the garlic instead.

Wilt spinach in stages

First, clean your spinach thoroughly to remove any grit from the leaves. Then, heat a large pan with a small amount of butter or oil—extra virgin olive oil is a popular choice—over medium heat. You can also add aromatics such as garlic, red pepper flakes, shallots, scallions, or nutmeg to the pan at this stage.

Once the butter has melted or the oil is hot, add the spinach in stages. Start by filling the pan with a layer of spinach leaves. The leaves touching the base of the pan will wilt quickly, so use tongs to keep the spinach moving, ensuring that all the raw leaves make contact with the hot pan. Once this first batch of spinach is wilted, remove it from the pan and set it aside. Add a little more butter or oil to the pan if needed, and repeat the process with the remaining spinach.

When all your spinach is wilted, season with salt and pepper to taste, and perhaps a squeeze of lemon juice for brightness. Serve immediately.

Season with salt, pepper and nutmeg

Spinach is a versatile green that can be added to almost anything, from omelettes to soups. It's also a great side dish, especially when paired with oven-baked or slow-cooked meats.

When wilting spinach in a pan, seasoning is key. Salt, pepper and nutmeg are a great combination to season spinach.

Firstly, heat a skillet over medium heat. Add your choice of fat, such as olive oil, to the pan. You can also add aromatics like red pepper flakes, chopped shallots, sliced scallions or minced garlic. Sauté these until they are tender and fragrant.

Next, add your spinach to the pan. Spinach cooks down a lot, so be sure to add more than you think. Fill the pan with spinach leaves and turn them in the warm oil until they begin to wilt. Repeat this process until all your spinach is incorporated.

Finally, season the wilted spinach with salt, pepper and nutmeg. You can also add a squeeze of lemon to finish, or sprinkle on some cayenne pepper or red pepper flakes for an extra kick.

And there you have it! A simple, tasty and nutritious side dish.

Serve immediately

Spinach is a versatile green that can be added to almost anything, from omelettes to soups. It is also a healthy addition to any meal, containing a high amount of nutrients such as iron and protein, while being low in calories and carbs.

When cooking spinach, it is important to remember that it cooks down a lot, so use more than you think. It also takes very little cooking to wilt, so you should use a medium heat and keep the spinach moving in the pan.

To wilt spinach in a pan, first, heat a skillet over medium heat. Add a fat such as olive oil or butter, and your choice of aromatics such as garlic, shallots, scallions, or red pepper flakes. Once the aromatics are tender, add the spinach and toss with tongs until it is wilted. This should only take a few minutes.

Finally, season the spinach with salt and pepper, and perhaps some nutmeg or a squeeze of lemon juice, and serve immediately.

Wilted spinach is a great side dish, especially for proteins such as steaks, pork chops, chicken, or fish. It can also be added to larger dishes such as pasta, frittatas, or sandwiches.

Frequently asked questions