My dad has grown spinach for years, and we’ve developed several recipes for it, but this one beats them all! —Terra Fondriest, St. Joe, Arkansas
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons white wine or chicken broth
- 2 packages (9 ounces each) fresh spinach
- 3/4 teaspoon salt
- In a large skillet, saute the garlic in oil for 1 minute. Add wine. Bring to a boil; cook until liquid is reduced by half.
- Add spinach and salt; cook and stir for 2 minutes or just until spinach is wilted. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Sauteed Spinach in Simple & Delicious August/September 2011, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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