Sauteed Garlic Spinach

This recipe was automatically translated from Romanian. View original here
Sauteed Garlic Spinach

Because the market is full of spinach, I am also a fan of using seasonal vegetables I said to show you how I make spinach food.

I cooked spinach for about 2 years, this year I saw a correction note in the spinach cooking method at Julia Child and now I will show you, in my opinion, the correct and perfect method to cook it. In the end there can be many variations - I chose the most dietary and healthy - with garlic and tomatoes.


Fresh spinach bunch
2 kg
White onion
1 piece
Tomato puree
4 tbsp
Sunflower oil
2 tbsp
1 tsp
to taste
Garlic cloves
2 pieces

Step by step


Here is a picture with my spinach bunch from the market, of 2 kg - to see in the steps below what it will turn into.


I took a pair of scissors and very patiently and carefully I chose the spinach leaves - I cut them off the stems and threw away the ugly ones. I put the whole pile of leaves in the kitchen sink (of course cleaned well before), I blocked the water, to fill the sink well and to cover the leaves generously.


Then I took it nicely and shook the leaves with my hands, to wash them well and to pass the soil and the sand from them into the water. Then take a handful of leaves with your hands, shake off the water and put them in a larger bowl.

Release the water from the sink, wash it well of the sand left by the leaves. Put the spinach in the sink again, leave a lot of water and repeat the whole procedure 2 more times. This is to make sure that you will not have sand and earth in the spinach food.

Once upon a time I used to wash the spinach, each leaf separately - it took me about 1 hour for the whole procedure and it was made for me. I saw this method with the sink at Julia Child, I find it ingenious.


During this time, while you "play" with the leaves, you can boil a smaller pot of water - add a little salt in it. When it starts to boil, put the clean spinach leaves and observe the magic - the pile of leaves softens and turns into something a little ... Add the spinach in half if it doesn't fit the whole amount, along the way it makes room in the pot.

Leave for 1-2 minutes, to cook well.


Then pour the whole thing into a sieve positioned in the sink and shake well to get the water out.


And again a little trick from Julia Child - put the spinach in the pan again and pour cold water over it. You will notice that it keeps that beautiful green color after this procedure.


Again pass the spinach through a sieve and then squeeze it well with your hands so that all the water comes out.

That was the remaining 2 kg of leaves and stems ...


Now we start to prepare it and season it - in a pan we put a finely chopped onion, 2 tablespoons of oil and half a glass of water - this to cook the onion healthy, dietary.


Until the onion is cooked, the spinach is finely chopped with a knife.


After the onion softens well, add the tomato broth and mix - I had a kind of homemade broth from several vegetables, more flavorful - I promise the recipe in the summer.


Then add the chopped spinach - mix well and let it simmer for 5-10 minutes. If you want more liquid spinach, add more tomato broth or vegetable soup.

I like it so consistently, not like porridge or pasta.


After 5-10 minutes add the crushed garlic and salt to taste and ready, turn off the heat and enjoy.


You can serve it hot and cold, as food or as a pate on bread - it is delicious with whatever you like.

Good appetite!

PS. It changes a little that beautiful green color after you add the broth.

Quantity: 500 g (3-4 servings)
Prep time: 30 min
Difficulty: intermediate
Ready in: 30 min
Publish date:

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