The outsiders below - onion, shallot, garlic - are completely optional. To get a quick fix of sautéed spinach, just dump the bag in the pan and let it cook itself. Don't forget the butter and salt!
- 1 bag fresh or frozen baby spinach
- 1 shallot, minced
- 1 clove garlic, minced
- ¼ cup Spanish or yellow onion, small diced (about one quarter of a medium onion)
- 1 orange, peeled and segmented into wedges or simply squeezed over cooked spinach
- Extra virgin olive oil or butter, for finishing
- In a large sauté pan sweat onions, shallots and garlic over low heat until translucent in color, 5 to 8 minutes.
- Add spinach in three parts, stirring occasionally to evenly distribute heat. Season with salt and pepper, and serve with a squeeze of lemon juice or orange segments.
Please don't feel I'm pushing you to perspire in the kitchen (unless you want to). Sweating vegetables is chef-speak for cooking gently over a low heat to avoid browning.
Keywords: spinach, how to cook spinach, oxalates