Sautéed Spinach

Cooked simply and quickly, you will love the taste of fresh, organic spinach leaves, especially from our spring crop.

In the farmstand: spinach, olive oil, garlic


  • 2 large bunches (about 1 lb) spinach
  • 2 T olive oil
  • 2 cloves garlic
  • salt, to taste


  1. Cut off the thick stems of the spinach and discard. Clean the spinach well and spin dry.
  2. Heat olive oil in a large skillet on medium high heat. Add the garlic and sauté until the garlic just begins to color.
  3. Add the spinach to the pan, packing it down a bit with the back of a spatula if you need to. Use a spatula to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times.
  4. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of cooking, the spinach should be completely wilted and bright green.
  5. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste.

Appetizer/Sides fall side gluten-free greens spinach spring side vegan

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