Sauteed Spinach – super quick and easy healthy sides that goes well with most proteins. A good way to eat more greens without realizing it!
Spinach is like a part of my everyday life. Perhaps, it’s my go-to healthy sides especially during times when I don’t want to think hard on what to have for dinner. And it’s absolutely family-approved, too.
Is Sauteed Spinach Good For You?
This came as a shock to me, but it turns out that sauteed or cooked spinach is healthier than raw ones. Surprised? After some digging online, I read that raw spinach has oxalic acid which interferes our body’s ability to absorb essential nutrients like calcium and iron. Oxalic acid binds with them instead, making it hard for our bodies to consume the nutrients.
Good news is that this oxalic acid is broken down upon heating or cooking. But there’s no reason to shun raw spinach just because it contains oxalic acid. Raw spinach is still rich with so many nutrients that may only be available when eaten raw.
Eating cooked spinach on the other hand will let you absorb higher levels of vitamins A and E, protein, fiber, thiamin, zinc, calcium, iron and important carotenoids such as beta-carotene and more.
How Do You Make Sauteed Spinach Not Bitter?
One common mistake that homecooks do is overcooking spinach like a stew which is totally different from a saute. Once the spinach are wilted, remove it right away from the heat. Leaving the spinach on heat for quite longer will make the leaves slimy and the bitter flavor more prominent. And if possible, avoid using larger and darker spinach leaves as they tend to be more bitter compared to using baby spinach.
Can You Reheat Sauteed Spinach?
Sauteed spinach are always great when freshly cooked. I haven’t even tried reheating them, as far as I can remember, since they happen to be all gone in minutes after they’re served. 😉 Buuuut… countless publications online have categorized spinach as one of the food that you shouldn’t ever reheat. Reheating them could cause the nitrates content turn to toxic and release carcinogenic properties that are known to cause cancers. So that’s a big NO NO if you’d ask me.
Recipes to Serve with Sauteed Spinach
This vegetable is a highly versatile one that you could serve it as a side to all sorts of meaty protein. Below are just some of the dishes that you could serve it with:
Prime Rib Roast with a gorgeous brown crackly crust on the outside.
Pork Tenderloin Roast that is super juicy and tender with amazing flavors.
Chicken Thigh with Mushroom Garlic Sauce
Marinated Grilled Flank Steak and all the other steaks
Cajun Whole Roast Chicken with minimal prep time but oh-so-flavorful and juicy
And I could go on and on with that list above. This garlicky Sauteed Spinach is truly a go-to side minus the hassle. In just 10 minutes from prep to cooking time, you can serve it for dinner even every day. 😉 Quick, super easy and packed with boatloads of nutrients. What’s not to love?
- 1 pound baby spinach leaves
- 2 tablespoons oil
- ½ cup sliced onions
- 2 tablespoons chopped garlic
- Creole seasoning , to taste
- freshly grind black pepper
- Trim the stem from the spinach, then wash very well and dry. Place them in a clean dry towel and pat it dry. Then heat oil in a large pan or skillet over medium high heat and saute onions and garlic for 2-3 minutes or until it becomes fragrant.
- Add spinach and cook it for about 2 minutes or until the spinach wilts.
- Immediately remove from heat and sprinkle with salt or Creole seasoning and pepper and give it a quick stir. Serve it with your favorite protein.
Tips & Notes:
How to Make Sauteed Spinach
Trim the stem from the spinach, then wash very well and dry. Place them in a clean dry towel and pat it dry. Then heat oil in a large pan or skillet over medium high heat and saute onions and garlic for 2-3 minutes or until it becomes fragrant.
Add spinach and cook it for about 2 minutes or until the spinach wilts.
Immediately remove from heat and sprinkle with Creole seasoning or salt and pepper and give it a quick stir. Serve it with your favorite protein.
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