Fried spinach with garlic

    Fried spinach with garlic

    (161)
    1save
    15min


    1 person made this

    About this recipe: Of all my various recipes, this is the one of our favourite ways to eat spinach. It is simple, requires very few ingredients and is easy and fast.

    Ingredients
    Serves: 6 

    • 4 tablespoons rapeseed oil
    • 55g unsalted butter
    • 550g fresh spinach leaves
    • 8 cloves garlic, thinly sliced

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Melt the butter with the oil in a large pan over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.
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    Reviews & ratings
    Average global rating:
    (161)

    Reviews in English (160)

    by
    249

    It never ceases to amaze me how someone can change a recipe 10 ways to Sunday and then give a rating of 3 or 4 because it just wasn't right. Wise up, people! The first time you make the recipe follow it to the letter. THEN rate it and change it to your liking. This is an excellent recipe just as it stands.  -  14 Feb 2007  (Review from Allrecipes US | Canada)

    by
    77

    My family loves spinach this way; on occasion I have added bacon. Try after sauteing the garlic, turning off the heat and putting the spinach in the pan, covered, and let sit for a few minutes and it wilts perfectly without being overcooked. My kids ate it when they were small and I never had to doctor it or bribe them to eat their spinach; fresh spinach is the only way to go!  -  27 Dec 2005  (Review from Allrecipes US | Canada)

    by
    69

    I have been making this at home for years, using olive oil instead of canola. I finish by adding salt and fresh ground pepper to taste, and a splash of balsamic vinagar. This is a tasty way to get our greens that even my husband loves.  -  11 Oct 2006  (Review from Allrecipes US | Canada)

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