sautéed spinach

Nagi Maehashi presents garlic sautéed spinach as a quick vegetable side from her everyday cooking. This account follows the mature, bunched-spinach preparation rather than the separately mentioned baby-spinach and other-green alternatives.

Leaves are trimmed from the stems and washed thoroughly. Excess water is shaken off, but the leaves are not dried: the source retains droplets to help steam-cook the spinach.

Finely chopped garlic cooks in olive oil until lightly golden. The same wet spinach leaves are added and tossed with tongs or wooden spoons until just wilted.

The pan is removed from the heat immediately. Salt and unqualified pepper are sprinkled onto the spinach, which is tossed again and transferred to a serving platter.

The author emphasizes garlic flavour and prefers just-wilted leaves to very limp spinach. She describes the dish as a versatile side alongside protein-based mains, without adding those separate dishes to this spinach recipe.