- 1 tablespoon sea salt (for blanching)
- 2 pounds spinach (– root ends trimmed and thoroughly washed and spun dry)
- 1/4 cup extra virgin olive oil
- 6 garlic cloves (– skinned and finely sliced)
- 1/2 teaspoon sea salt (or to taste)
- ground black pepper (freshly, to taste)
- extra-virgin olive oil (for drizzling)
- sourdough bread (country, – cut in thick slices)
PER SERVING *
|Calories260Calories from Fat170|
|% DAILY VALUE*|
|Calories from Fat170|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kara 18 Sep
Yummy!!! Added some vegan parmesan and red pepper flakes.
Claire-Marie R. 12 Sep
I always add some red pepper flakes to my olive oil before I sautee anything, to add a little kick. Also, added a squeeze of lemon, some feta and a sprinking of parm at the end. Yum! Making it again tonight!
KL Rich 8 Sep
Wonderful! I've been sauteing with boiling & ice water steps forever! It taste the same but i assume the vitamins aren't depleted with the blanching steps... 🤔
Polianne G. 2 Aug
Amazing I Sauteed it with sweet potatoes and it delicious
Sabrina 16 Jul
i just blanched my spinach for a couple of seconds and then sautéed them in a skillet with olive oil, black pepper, minced garlic, and sea salt. it took five minutes and it was literally one of the easiest things i’ve made in my life. i paired it with lemon pepper salmon and mashed potatoes
Amanda S. 3 Jul
good but going to add cheese next time
Sophie 16 Jun
Good with Parmesan cheese on top- kinda messy recipe though
Khaliya Moretti 14 Jun
I loved it but added onions and mushrooms!
Ponnuswami 30 Apr
Great, indeed! I do it every week ever since I saw it on yummly. Thanks, yummly.
Gabriela V. 15 Jul 2017
Bomb af. 10/10 would make it again
Magenta F. 26 Nov 2016
Delicious - well worth the effort! Also works well as a side; a bag of baby spinach yielded two servings.
Anne D. 14 Mar 2016
So simple but really tasty. I added some fresh grated Parmesan cheese before serving. Remember that spinach really shrinks up so make lots.