Wilted Spinach

Wilted Spinach

Wilted Spinach 1920 2560 Daryl Duarte

Wilted Spinach

Spinach is a nutrient rich, dark green vegetable and a wonderful addition to many plated dinner recipes. Easy and quick to prepare - this can also be done ahead - and then reheated just before serving.
Course Side Dish


  • 1 lb spinach baby spinach is easy to use. If you use regular spinach, make sure it is triple washed and take the time to remove the tough spine from the larger leaves.
  • 2 tablespoons extra virgin olive oil you can use butter instead, or half butter and half olive oil
  • 1 tsp kosher salt or to taste
  • 1/2 tsp freshly ground black pepper or to taste


To cook the spinach

  • Heat a large skillet (non-stick is a good choice) and add the olive oil/butter. If using butter, make sure the butter is melted before adding the spinach
  • Add the spinach to the pan and toss to lightly coat with the oil
  • add the seasoning and gently stir and toss the spinach over medium heat until it starts to wilt.
  • Don't overcook - it is done when just wilted.
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