When it comes to the fast and furious side dishes of the world, Sautéed Spinach wins the race. A versatile, healthy side that cooks in minutes, it pairs with any protein and can be added to vegetarian recipes too.
My experience of spinach as a kid was watching Popeye down cans of it on TV, which my parents used to persuade me (unsuccessfully) to eat my vegetables.
No offense to Popeye (clearly, the spinach was working for him), but until you’ve eaten sautéed fresh spinach, you are missing out on the delicious potential of this nutritional powerhouse.
You can serve them with just about anything (just like these Sautéed Green Beans), and since they sauté on the stovetop, they leave the oven free for you to cook your main if you so choose.
Of course, like any cooked vegetable recipe, much of the taste lies in the preparation (why Roasted Cauliflower is delicious but boiled cauli is bleh).
This post has the best tips to make yummy (not mushy!) sautéed spinach, plus an easy recipe for garlicky parmesan sautéed spinach you can serve right alongside whatever you’re cooking for dinner tonight.
Spinach has a strong flavor and does well with strong herbs and spices. Use spinach with basil, dill, chives, garlic, ginger, nutmeg, allspice, red pepper flakes, and thyme.
Raw or cooked, hot or cold, spinach has a distinct flavor thats popular in cuisines throughout the world. Its also is fat-free, low in calories and packed with vitamins and minerals. Good seasonings for spinach enhance and complement its flavor without adding a lot of fat or calories, maximizing its health benefits.
Dried and fresh herbs both work well with spinach. Dried herbs are stronger than fresh, so plan on using about a teaspoon of herbs per pound of frozen spinach. Use as many fresh herbs as you like with fresh spinach to reach your desired taste. Mix thawed, frozen spinach with cheese, eggs, milk and dried herbs, such as marjoram, thyme, sage or oregano, for a quick and easy spinach casserole. Add chopped fresh herbs to wilted or sauteed spinach near the end of cooking to retain their full flavor. Try finely minced parsley, rosemary or basil. Or, add whole leaves of basil to a raw spinach salad for an interesting complementary flavor.
Spinach stands up beautifully to strong curry spices. Saute spinach leaves in a little oil and add spices for your desired flavor profile and strength. Turmeric, cumin, coriander and ginger are traditional curry spices. Casseroles that heavily feature spinach are kicked up a notch with the addition of hot spices. Cayenne pepper, chili powder and crushed red pepper flakes work well with spinach. Braise spinach in beef broth and paprika for a smoky, sweet flavor.
Use liquids to flavor spinach when you dont want the added fat from the oil in a vinaigrette. A sprinkling of orange juice or lemon juice with pepper on wilted spinach adds a sweet kick. Saute spinach in low-sodium soy sauce or teriyaki sauce for Asian flavor. Braise full-size spinach leaves in low-sodium chicken or vegetable broth with fresh herbs and garlic for a flavorful side dish. Add a splash of hot sauce to jazz up any spinach dish.
Vinaigrettes go well with both hot and cold spinach. Dress baby spinach leaves with a vinaigrette of heart-healthy olive oil and balsamic vinegar — and add strawberries for a simple salad. A basic vinaigrette is composed of one part acidic ingredient, such as vinegar, wine or citrus juice, to three parts oil, plus seasonings to taste. Use a lemon vinaigrette to lightly braise fully mature spinach leaves, or toss wilted spinach with sesame oil and lime juice, or with olive oil and sherry.
Storage Tips
While frozen sautéed spinach isn’t ideal for thawing and enjoying on its own, it works beautifully as an addition to other recipes. Try incorporating it into your favorite soups, pastas, and pizzas.
Spinach 101-Herbs and Spices That Go With Spinach
FAQ
What brings out the Flavour of spinach?
What can I add to bitter spinach?
What is best to eat with spinach?
What spices go well with spinach?
Saute spinach leaves in a little oil and add spices for your desired flavor profile and strength. Turmeric, cumin, coriander and ginger are traditional curry spices. Casseroles that heavily feature spinach are kicked up a notch with the addition of hot spices. Cayenne pepper, chili powder and crushed red pepper flakes work well with spinach.
What are the healthier substitutes for Allspice?
Allspice berries have been compared to the aroma and flavor combination of cloves, nutmeg, and cinnamon. Allspice is described as warm and earthy with a peppery kick. It is possible to substitute other warming earthy spices for allspice, either individually or in combination. Whether the substitute is healthier is debatable. Most culinary spices are healthy additions to the diet, while some spices have been studied more than others. For example, evidence from human trials suggest that cinnamon may lower blood sugar and blood lipids(fats) and only small amounts(one to three grams) are needed to provide benefit. A combination of ground clove, nutmeg, and cinnamon is considered a worthy substitute for ground allspice.
What toppings go with sauteed spinach?
Take this sauteed spinach over the top by adding a fancy topping! Our Sauteed Rainbow Chard recipe features a topping of Parmesan cheese and toasted pine nuts that adds savory flavor and crunch. This Italian-style topping takes this spinach the extra mile and would be great for a dinner party.
Is Spinach a good seasoning?
Raw or cooked, hot or cold, spinach has a distinct flavor that’s popular in cuisines throughout the world. It’s also is fat-free, low in calories and packed with vitamins and minerals. Good seasonings for spinach enhance and complement its flavor without adding a lot of fat or calories, maximizing its health benefits. Dried herbs.