Sautéed Spinach

Rick Cooks Home Sautéed Spinach

I use this recipe for any dish calling for cooked, steamed, or frozen spinach. I Like it better than steamed spinach, as there is less water to contend with. Any time you cook spinach, you need to drain it well.

I usually buy the bagged, pre-washed, stemmed spinach (the kind sold for spinach salads), as it's a lot of work to deal with the stems and dirt of fresh, bunched spinach.

Frozen or canned spinach isn't much good for anything except spinach pasta. In fact, it really isn't good at all. Once you thaw it and drain it, there isn't much left. Also, it's mostly  stems, which are tough and lack flavor and nutrients. Stick with the leaves.

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Sautéed Spinach

*Makes about 4 c*

¼ c butter
2 lb fresh spinach leaves, cleaned and spun dry
2 cloves garlic, crushed
salt and freshly ground black pepper
freshly ground nutmeg
juice of 1 lemon

In large skillet or saucepan with lid, melt half the butter over medium heat. (If your pan is not large enough, cook in two batches). Add spinach and garlic and toss, coating with butter. Cover and allow to cook for 2-3 minutes. Uncover and toss again. Season lightly with salt, pepper, and nutmeg. Add lemon juice and toss. Cover and cook until soft, about another 3 minutes. Do not overcook. Correct seasoning.
Remove from heat, toss with remaining butter, and drain.