Look at that color! It's a shame you can't experience "flavor" from the photo too... Tender baby spinach, toasted garlic, loads of fresh parmesan cheese. You need just three ingredients to create one winning side dish.
We eat a tremendous amount of spinach in my house. Several times each week. The boys love it, I love it, and it's one of the easiest vegetables to prepare. The leaves typically come pre-washed, so you simply add them to a hot skillet and wait a few minutes, until they wilt. You can season the leaves countless ways too - with soy and sesame for an Asian twist, with chili powder and cumin for Mexican inspiration, or with garlic/parmesan, for an Italian experience. No matter how you do it, it's easy breezy.
I've done countless variations on the "sautéed spinach" theme, but this one is our favorites. It's simple, but there's a complexity of flavors going on; with just a few ingredients. Garlic and parmesan have a natural affinity anyway, so when you add them to fresh green spinach leaves, everything comes together, creating a blissful, vibrant side dish with nutty/salty notes.
If you want a creamed spinach variation, and 1/4 cup of heavy cream to the spinach when you add the parmesan cheese.
Skillet Garlic-Parmesan Spinach
1 tablespoon olive oil
3 cloves garlic, minced or grated
16 ounces fresh baby spinach leaves
1/4 cup freshly grated parmesan cheese
Salt and freshly ground black pepper
Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 to 2 minutes, until golden brown and toasted (keep an eye on the garlic so it doesn't burn). Add the spinach and cook until the leaves are wilted and glossy, stirring frequently so the leaves on the top make it to bottom of the pan. Stir in the parmesan cheese and season to taste with salt and pepper.
Serves 4
Comments
Post a Comment