Sautéed Spinach in 2 minutes
There are a few basic ways to cook spinach. You can blanch it or steam it, or you can take the fastest route (The Cooking Secrets for Men route) and sauté it in a pan. All you need is spinach, a pan, and a pair of tongs. And a little salt for taste.
Spinach contains quite a lot of water. This is why I would rather sauté spinach instead of blanching or steaming whenever you are cooking spinach. Sautéing will cook off some of the excess water, which is really helpful.
Stove top sautéing usually calls for at least a teaspoon of oil. It’s not really necessary since spinach is so full of water that it immediately begins to release liquid upon contact with the hot pan, and adding extra oil here can make the spinach oily. The water protects it while it is cooking, making it unnecessary to add a cooking fat.
Season it with a pinch of salt and maybe a splash of olive oil. A squeeze of lemon will brighten things up, or a pinch of chili flakes for heat will give it a little kick. Spinach only needs a minute or so to wilt.
Instructions
- Heat a nice size sauté pan on the stove top.
- Empty a bag of spinach in the hot pan. No need to wash pre-washed, bagged spinach.
- Gently move and toss the spinach in the pan, until wilted. It will shrink in size significantly. This will only take 1-2 minutes to get the spinach to wilt
- Remove the pan from the heat and squeeze out any moisture, using a slotted spoon or spatula.
- Season it with a pinch of salt and maybe a splash of olive oil and serve.
- One 5 oz bag of store-bought spinach will produce 2-3 servings as a side dish, maybe 4 servings if you stretch it.
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