Easy Italian Sauteed Spinach with Garlic Recipe

This Italian sautéed spinach is a testament to simplicity and health, making it a perfect side dish for any meat main. With just olive oil and garlic, these leafy greens transform into a delicious accompaniment. It's an easy recipe that promises a beautiful presentation and a nutritious addition to your meal.

This Italian spinach recipe turns simple ingredients into a delicious side dish that's both healthy and easy to prepare.

Following the main principle of Italian cuisine, it is the main ingredient the star of the dish and very little is added to it.

With just garlic and olive oil, the spinach leaves are quickly sautéed, making them a great addition to any main meal.

This straightforward recipe is perfect for anyone looking for healthy additions without fuss.

It's a practical choice for a nutritious side, proving that healthy eating can also be flavorful and satisfying.

For more easy side dish for Italian recipes check out: Italian Broad Beans, Italian Green Beans Tomatoes, Italian Broccoli Rabe, Italian Agretti Recipe, Puntarelle alla Romana.

Ingredients

• Fresh Spinach: The star of the dish, spinach brings a wealth of nutrients and a vibrant green color to the plate. You can choose between regular spinach, which has a slightly more robust texture, or tender baby spinach leaves, both of which wilt beautifully when sautéed.
• Whole Garlic cloves: Adds a punch of flavor, infusing the spinach with a fragrant, slightly spicy aroma that enhances the overall taste of the dish. Garlic's role is to complement the greens without overpowering their natural flavor.
• Extra Virgin Olive Oil: Serves as the cooking medium, lending a subtle fruitiness and richness to the spinach. Extra virgin olive oil is preferred for its quality and flavor, which aligns with the simplicity and authenticity of Italian cooking.
• Salt: Used to season the dish, salt helps to amplify the natural flavors of the spinach and garlic, bringing the various components of the dish together in a harmonious balance.
• Optional Red Pepper Flakes: For those who enjoy a bit of heat, a pinch of red pepper flakes can add a warm, spicy dimension to the dish, introducing a slight kick that contrasts nicely with the freshness of the spinach.

Cleaning the spinach

Cleaning raw spinach can often be a bit of a chore, as the leaves tend to retain sand and dirt in their crevices.

For those looking to save time and effort, purchasing pre-cleaned spinach or opting for fresh baby spinach, which is generally easier to rinse, can be convenient alternatives.

However, if you're starting with fresh, uncleaned spinach, thorough cleaning is key to ensure your dish is grit-free.

Begin by filling a large bowl with cold water and submerging the spinach leaves, gently swishing them to loosen any trapped particles.

The dirt will settle at the bottom of the bowl.

Lift the leaves out into a colander, then drain the dirty water and repeat the process until the water remains clear.

After rinsing the spinach leaves thoroughly, a salad spinner becomes an invaluable tool to remove excess water.

Simply place the washed spinach in the basket of the spinner, secure the lid, and spin it vigorously.

The centrifugal force generated by the spinning motion effectively drives out the water, leaving your spinach leaves dry and ready for cooking.

A salad spinner not only simplifies the drying process but also helps maintain the integrity and texture of the leaves, making it a worthwhile addition to your kitchen tools.

This method ensures your spinach is perfectly clean and ready for cooking, guaranteeing a sand-free sautéed dish.

Instructions

Optional step:

9. Serve the sautéed spinach warm as a delicious and healthy side dish.

How to serve it

This garlic spinach recipe is best enjoyed warmly, straight from the pan, when its flavors and textures are most vibrant.

However, it can also be served at room temperature, making it a versatile addition to a buffet table where it can sit comfortably alongside other dishes without losing its appeal.

This great side dish pairs exceptionally well with robust main courses such as red meats, including beef and pork, where the earthy tones of the spinach complement the meat's richness.

It's equally delightful alongside poultry, offering a fresh counterbalance to the savory flavors.

It can be served topped with some parmesan cheese or some fresh lemon juice.

When it comes to seafood, a spinach side dish can be a wonderful accompaniment to hearty fish like cod or salmon, whose strong flavors can stand up to the boldness of the spinach.

However, it's advisable to pair it cautiously with more delicate seafood, as the pronounced taste of the spinach might overshadow the subtle nuances of lighter fish varieties.

Storage

These spinach keep well in the refrigerator for up to 3 days when stored in an airtight container.

This makes it convenient for meal prep or for enjoying leftovers.

If you have a larger batch, freezing is also an option.

To freeze, allow the spinach to cool completely, then portion it into freezer-safe bags or containers.

Frozen sautéed spinach can last for up to 2 months.

When ready to use, thaw it in the refrigerator overnight or reheat it directly from frozen.

Using leftover

Leftover sautéed spinach offers wonderful versatility in the kitchen.

It can be repurposed into a variety of dishes, such as savory pies or frittata, where it adds a nutritious and flavorful element.

You can also mix them with ricotta to make the famous malfatti gnocchi or use it as a filling for stuffed bread rolls.

Incorporating leftover spinach into these dishes not only minimizes food waste but also provides an easy way to enhance your meals with the goodness of greens.

Variations and Substitutions

This versatile recipe can easily be adapted to suit different tastes or to use what you have on hand:

• Collard Greens: While spinach is the star of this recipe, you can easily substitute it with other hearty greens such as Swiss chard or broccoli rabe. These alternatives bring their unique flavors and textures to the dish, making it just as delightful.
• Adding Meat: For an extra layer of flavor, consider sautéing some bacon bits or 'nduja (a spicy, spreadable salami from Italy) along with the garlic. These ingredients add a rich depth to the dish, with the 'nduja imparting a pleasant heat and the bacon offering a smoky, savory note.
• Parmesan cheese: To add a final touch of Italian flair to your sauteed greens, consider serving it with a sprinkle of freshly grated Parmesan cheese on top. The slightly salty, nutty flavor of the Parmesan beautifully complements the garlicky greens, elevating the dish with a layer of richness.
• Anchovy Fillets: Melting a few anchovy fillets with garlic is a traditional Italian technique that infuses the dish with a subtle umami flavor without a fishy taste. Instead of Parmesan cheese, these greens are topped with breadcrumbs, as in Italy we don't like to mix cheese and seafood.

This method refers to ancient Roman cuisine, where a similar sauce called Garum was used as a condiment.

For those interested in exploring this historical aspect further, I invite you to read my article on Ancient Roman food, where I delve into the culinary traditions of the era.

These variations and substitutions add a new dimension to the dish and showcase the adaptability of Italian cooking, allowing you to tailor the recipe to your preferences while maintaining its authentic essence.

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