I never liked spinach when I was young, because in the dark ages of my youth that usually meant it came from a can. Yuk! At some point I learned to love fresh spinach salads, like the kind they used to serve at F’s Steak House in downtown Evansville, Indiana. I’ll bet I am not the only one of my age that remembers F’s and their wonderful spinach salads.
bowl of fresh spinach
When I got my first house I couldn’t wait to start a garden, and spinach was near the top of the list of things I wanted to grow. I’ve pretty much been growing it ever since. I still love it in salads, but I also like it simply sauteed in a little olive oil with some chopped garlic. I cook the spinach just long enough to wilt it, then turn off the heat.
cooking the spinach
I offer up this simple recipe to people who are looking for a quick, easy and healthy side dish. Fresh and tender spinach can be had year round these days in the grocery store, but the season for most homegrown spinach is spring – right about now in my part of the world.
Italian Spinach
Italian Spinach
Print This Recipea Happy Acres original
1 lb chopped fresh spinach
1 tbsp olive oil
4 cloves sliced garlic
salt and pepper to taste
1. Peel garlic cloves and slice thinly. Coarsely chop spinach.
2. Heat olive oil in large skillet or stir-fry pan. Add garlic and cook until garlic is fragrant, about 30 seconds. Add spinach, cook until just wilted (about 1 minute).
3. Season with salt and pepper to taste. Serve immediately.
Servings: 4
Nutrition Facts
Nutrition (per serving): 60 calories, 34 calories from fat, 3.8g total fat, 0mg cholesterol, 90.2mg sodium, 644.8mg potassium, 5.1g carbohydrates, 2.6g fiber, <1g sugar, 3.4g protein, 117.7mg calcium, <1g saturated fat.
I serve it that way too. I don’t even chop it if the leaves are small. Last night I added lightly sauteed spinach to my cheese quiche with some sautéed onions and sliced tomatoes. Yum it was good.
We had a spinach quiche this week too. It is the season to enjoy it!
Sounds yummy! I haven’t tried growing spinach yet, but I’m looking for good veggie recipes, and this will be on my list to try next week… thanks!
I’ve been eating spinach in salads everyday this week. But not spinach salads really. They are all mixed green salads, so have lots of different things.
I hadn’t bought canned veggies in years, other than an occasional creamed corn, but when the local supermarket had a sale one day I took advantage of their coupon to buy a half dozen cans. Two of them were spinach. Believe me, canned spinach has to be the grossest, slimiest, nastiest vegetable on earth. I actually used to like that stuff before I began growing and cooking my own! We love our fresh, home grown spinach, either raw, steamed or sauteed.
PS: Happy Yummy Hot has a baby pepper! I think it turned out to be sweet last year, and since I only had 2 HY Sweet seeds left from those you sent, I’m hoping these (I’m growing 4) “hot” also turn sweet. Both of the “sweet” seeds germinated too. I loved those sweet peppers, they were possibly my favorite last year! I don’t know why I neglected to save the seeds 🙁
I remember canned spinach, and not fondly. Fresh spinach is a whole ‘nother animal, isn’t it? love it fresh or lightly sautéed. For a different taste, try adding a splash of a good vinegar, like red wine vinegar or pear Chardonnay vinegar, and a dash of crushed red peppers.
Simple and yummy. It’s going to be great with garlic pulled fresh from the garden! I was just trying to come up with a way to serve up a bunch tonight and this will be perfect.
Now I need to find some room to sow some spinach.