Spinach Garlic Sauté Recipe

Olive oil: A healthy fat that helps to sauté the garlic and spinach, adding a rich flavor.

Garlic: Provides a pungent and aromatic flavor that complements the spinach perfectly.

Spinach: The main ingredient, offering a fresh and slightly earthy taste.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a touch of heat and depth to the dish.

When sautéing garlic, be careful not to let it burn. Burnt garlic can turn bitter and overpower the dish. To avoid this, keep the heat at medium and stir constantly until the garlic is just fragrant before adding the spinach. This ensures a balanced flavor and prevents any unwanted bitterness.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a great alternative for sautéing.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is also suitable for high-heat cooking.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it lacks the texture of fresh garlic.

• minced garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the spinach well.

• fresh spinach - Substitute with kale: Kale has a similar texture and nutritional profile, though it may require slightly longer cooking.

• fresh spinach - Substitute with Swiss chard: Swiss chard has a similar leafy texture and can be used in the same way as spinach.

• salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor, though it will also add a bit of liquid to the dish.

• salt - Substitute with sea salt: Sea salt can provide a different mineral profile and a slightly different flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to add a subtle heat.

• black pepper - Substitute with red pepper flakes: Red pepper flakes can add a bit of heat and a different flavor profile to the dish.

• Allow the spinach garlic sauté to cool completely before storing. This helps maintain its texture and flavor.
• Transfer the cooled sauté into an airtight container. Glass containers are preferable as they do not absorb odors and keep the spinach fresh longer.
• Store the container in the refrigerator. The sauté will stay fresh for up to 3-4 days.
• For freezing, place the cooled sauté into a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. The sauté can be frozen for up to 2 months.
• When ready to use, thaw the spinach garlic sauté in the refrigerator overnight.
• Reheat the sauté in a skillet over medium heat, adding a splash of olive oil if needed to refresh its flavor.
• Avoid microwaving as it can make the spinach soggy and reduce its vibrant color.

• Stovetop Method: Heat a skillet over medium heat. Add a splash of olive oil or a bit of vegetable broth to prevent sticking. Add the leftover spinach garlic sauté and cook, stirring occasionally, until heated through, about 3-5 minutes.

• Microwave Method: Place the spinach garlic sauté in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through, until warmed evenly.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the spinach garlic sauté evenly in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through.

• Steaming Method: Place the spinach garlic sauté in a steamer basket over a pot of simmering water. Cover and steam for about 3-5 minutes, or until heated through. This method helps retain the moisture and texture of the spinach.

• Skillet: A flat-bottomed pan used for cooking the spinach and garlic over medium heat.

• Spatula: A tool used to stir and sauté the garlic and spinach, ensuring even cooking.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Garlic press: An optional tool to easily mince the garlic cloves.

• Cutting board: A surface to safely mince the garlic cloves.

• Chef's knife: A sharp knife used to mince the garlic cloves.

• Serving dish: A dish to transfer and serve the sautéed spinach immediately.

Pre-mince garlic: Mince garlic in bulk and store it in the fridge to save time on prep.

Use pre-washed spinach: Buy pre-washed spinach to skip the washing step.

Heat oil while prepping: Start heating the olive oil while you mince the garlic to save a few minutes.

Batch cook: Make a larger batch and store leftovers for quick meals later.

Season smartly: Mix salt and black pepper in a small bowl beforehand for quick seasoning.