Wednesday, January 13, 2010

Sauteed Spinach


Sometimes you need to post a really simple dish. This is one of those.
This was one of the sides I made for Christmas dinner (I know, kinda late for that. Well, be prepared, there's a lot of those posts coming up. I'm on back log, I've had a lot of photoshoots when I got back to LA). It's really simple. It's just... spinach. Garlic. Parmesan. Oil. Salt and pepper! Parmesan. Sauteed. But, you know, it's one of those things that you just sometimes have to do, have to share. I really love sauteed spinach-- I especially made it because Brian loves spinach that's sauteed and covered in parmesan (he, however, does not like frozen spinach, which I eat all the time).
Anyway, there are healthier ways to make this. Less oil, less cheese. But I like cheese, and olive oil is at least somewhat decently good for you. This also makes a lot of spinach, my family of 6 ate the entire thing. Except for Ricky. He doesn't like spinach.


Sauteed Spinach

1 bag of fresh spinach
2 cloves of garlic, minced
1/2 onion, finely chopped
1/2 tablespoon olive oil
salt and pepper
parmesan cheese

Heat the olive oil in a large pan until warm. Add the onion and sautee until just lightly golden. Add the spinach and sautee until beginning to wilt. Add the garlic and continue cookie. Once all the spinach has wilted down, add salt and pepper. Serve covered with parmesan cheese.

1 comment:

phoenix said...

That's really interesting that you use Parmesan to give the spinach a lift!

I've used this very same recipe before, just without the cheese. I've tossed a little lemon juice into the mix for a lift before (a VERY little, too much is overpowering) or some kosher salt, but I think the cheese would work a lot better!