How do you saute spinach?

Question

Do you use fresh only? Frozen?

Can you saute onions, maybe zuchinni, and other veggies at the same time?

Answer 1

Use fresh spinach and wash it and remove the stems.

You saute like anything else. Use the oil of your choice. Put it in a saute pan and stir it constantly.

You can cook onions and zucchini in the same pan but you would need to cook them almost to the "doneness" you want first. Spinach cooks very quickly.

Answer 2

Provided ALL the veggies are cut to about the same size, here's THE "secret" to sauteing:

1] Start with the vegetable which takes the longest to cook.
2] When that vegetable is about 1/2 sauteed or tender, add the next longest.
In my opinion this begin with carrots,
Next would be something like celery.
Next would be onions.
In the kitchen, together these three vegetables are what is commonly referred to as "the trinity" or mirepoix.

Using the vegetables you're interested in sauteing:
zucchini then onions and very last would be spinach.

Spinach takes up A LOT of room, but when it cooks down, its hard to believe ALL that spinach became that small amount you finished with.

Sauteing potatoes for home fries or another potato dish:
I've found its best to pre-cook the potatoes by baking, then peeling and sauteing.

You can saute in any type of oil, shortening or fat.
If you need color or browning on your veggies, add about 1/3 to 1/2 of whole ["stick"] butter or margarine.
Example: If the recipe calls for 4 Tablespoons of oil, you could substitute 2 of those tablespoons of oil with butter.
The use of butter or margarine in this capacity will not burn AND adds another level of flavor.

Thanks for asking your Q! I enjoyed taking the time to answer it!

VTY,
Ron Berue
Yes, that is my real last name!

Answer 3

Hiya.

I saute it fresh, very quickly with a little olive oil and garlic, mmm.

You can cook it with other vegetables, but since those other vegetables take longer to cook, expect your spinach to be very soft when it's done. (Kind of like canned spinach.)

The best option is to saute your veggies, then at the last minute toss in the spinach, and saute until it's just right.

:-)

Answer 4

You can saute frozen, but the result is completely different than fresh since effectively frozen has already been cooked. Sauteing fresh usually stops when it is barely cooked. I would do everything else first, putting them in in the reverese order of cooking time and add the spinach last.

Answer 5

Fresh is better. A little olive oil, some garlic. I would sautee onions (or other veggies) first since they take a little longer and then add the spinach because it sautes VERY fast once it wilts but they can be sauteed together.

Answer 6

I start by washing the spinach to get rid of any of the sand/dirt from the leaves,trim the stems to a 1/2 inch of the leaf. Slice 5-6 button mushrooms in thick slices, dice 1/2 an onion.and one or two chopped cloves of garlic. In a pot or pan with a tight sealing lid melt 2 tsp butter and sautee the mushrooms ,onions and garlic until the onions are just starting to soften. Add trimmed spinach and 3/4 cup white wine and a pinch of cajun seasoning.Cover with lid and turn heat to medium and steam for 4-5 min.Remove cover and squeeze the juice of 1/2 lemon on spinach,toss to mix lemon juice and mushroom mix through out the spinach. Taste to check seasoning and serve.

Answer 7

Sauted spinach:

Pour 3 tablespoons olive oil into another non-stick skillet. Thinly slice 2 cloves of garlic. Place garlic in cold oil and bring up to heat slowly. Saute until garlic is just golden. Remove garlic from pan and add spinach. Cook until just wilted. Remove from pan.

Sesame Spinach with Ginger and Garlic
Servings: Serves 2.

Ingredients:
1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
6 ounces trimmed fresh spinach (about 12 cups)

Preparation:
Mince garlic and in a small dry skillet toast sesame seeds over moderate heat, stirring, until golden.
In a heavy 6-quart kettle heat oil over moderate heat until hot but not smoking and cook garlic and gingerroot, stirring, 30 seconds, or until fragrant and golden.
Add spinach by handfuls, stirring, and cook until just wilted.
Serve spinach sprinkled with sesame seeds.

hope these help. enjoy.

Answer 8

This is one of my family's favorite dishes:

Place about 3 TBSP olive oil in saute pan - enough to coat bottom of pan well. Heat between medium high and high (sauteing is done quickly). Add sliced sweet onions, zucchini slices, yellow squash slices. Cook, always stirring, about 1to 2 minutes, then add lengthwise sliced yellow, green, and red pepper slices. Salt and pepper to taste at this point (I recommend sea salt and freshly ground pepper). Saute 2 more minutes (stirring) then add hand full of fresh baby spinach (without stems) and tsp. minced garlic. Finish with about 1 Tbsp. balsamic vinegar. Spinach cooks quickly. Plate and serve.
This goes very well with rotisserie, roasted, or grilled chicken.

Answer 9

Use butter for flavor and olive oil for heat. Just put the spinach in the pan and allow it to wilt. Once it wilts, stir it around to pick-up the oil. Use a little chopped garlic in the pan as well. Put the garlic in first, but don't allow it to brown.

Answer 10

Fresh or frozen will work the same just put a littel butter or olive oil in to a pan and mix.