Sautéed Spinach: The Best Sautéed Spinach Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Sautéed Spinach

Serves: 8

Easy, delicious, and foolproof, this is a perfect side dish for almost any entrée. And frozen spinach doesn't have the slightly metallic taste of cooked fresh spinach.

Print this Recipe

   3 (16-ounce) packages chopped frozen leaf spinach
   1/4 cup water
   5 tablespoons olive oil
   1 large yellow onion, coarsely chopped
   1 1/2 teaspoons freshly grated nutmeg
   Sea salt and freshly ground pepper to taste

Get 150 more recipes like this for ONLY $1

Sautéed Spinach is from the Cook'n for Dinner Parties collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Put the frozen spinach in a large nonaluminum saucepan. Add the water, cover, and cook over medium heat, breaking up the spinach every 2 to 3 minutes with a wooden spoon, for 7 to 10 minutes, or until heated through.

Empty the spinach into a sieve or colander and press with a wooden spoon to force as much of the excess water out of the greens as you can. Set aside.

In a large saucepan, heat 3 tablespoons of the olive oil over medium heat. Add the onion and sauté for 7 to 10 minutes, or until golden. Add the spinach, the remaining olive oil, the nutmeg, salt, and pepper. Cook, stirring constantly, for 2 to 3 minutes, or until heated through.

Transfer to a warmed platter or serving bowl and serve at once.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us