Spinach and I go way back. My first memory of this green dish is of my sister and I being at a babysitter’s house where I was told that I couldn’t get up from the table until I ate it all. Needless to say, I sat there until my mom came to
save me pick me up. From that point on, I knew I didn’t like it, so obviously there was no reason for me to ever try it again.
I had gone 10 plus years without, when I came face to face with spinach again.
I was just out there in the world minding my own when the phone rang. A rather handsome friend (Ryan) was making lunch, and there just happened to be enough for two, he wanted to know if I would like to join. Ryan had made us salmon and sauteed spinach. As politely as possible, I expressed how amazing everything was and tried to get out of the spinach portion of the meal. No such luck. He assured me I would love it and that I just had to try it. He was right, I did love it, and I have loved it ever since. As with most vegetables, it’s all in how you cook it.
To make sauteed spinach that even the timid will try you’ll need:
1 tsp Olive oil
1 tsp Minced garlic
3 cups Spinach
Serves 2 (or 1 Kristyn)
Pour the olive oil in the pan and heat at medium-high. Add the garlic and saute for 2-3 minutes.
Then, add the cups of spinach (or a few big handfuls) and saute for 5-7 minutes or until the spinach is well coated and wilted. Be sure to keep tossing the spinach around.
Nowadays, I like spinach done many different ways, but my favorite is still this sauteed spinach recipe Ryan won me over with. Whether it’s because it brings me back to the first time I thought he might like me or because it’s just down right tasty, I eat it up when this dish is added to the menu, literally.