Bring out all the delicious flavors of spinach and garlic in this pan-seared garlic spinach. Unlike, sauteed recipes, searing the spinach is tastier and goes great with chicken!
We love spinach around here. In fact, during the summer we eat it almost every day, because our Malabar spinach vines go crazy!
What we don't love as much is canned or frozen spinach... it's alright, but it just doesn't hold a candle to fresh garlic spinach pan-seared. So good!
We also make dried spinach during the summer so we can sprinkle it on food during the winter.
This side dish is so easy to make, ready in about 5 minutes, and is perfect for getting some great greens into your diet. The simple ingredients also make this a delicious side-dish for keto, paleo, and GAPS diets.
Served with a some oven roasted chicken and a few new potatoes is my favorite way to eat this dish, but it's a favorite no matter what you serve it with! Enjoy!
NOTE: Don't worry, it's going to look like a TON in the pan, but the spinach will wilt down and it will seem like nothing soon enough. ;-)
How to Make Pan Seared Garlic Spinach
Lucky for me, my garlic is planted. I'm about one month out from harvesting its healthy goodness. This recipe is great for fresh store-bought spinach, too!
Melt the butter in large sauce pan over medium heat, add the spinach, and toss the spinach with tongs until the spinach is wilted. One pound of spinach will look overwhelming, but REALLY it will cook down. :-)
Add the spices and mix WELL. The spices can stick in one place and cause there to be a high concentration of spices in one bite, which isn't pleasant.
Serve right away.
NOTE: I really love my 12-inch stainless steel fry pan for this (and all pan-seared recipes)! Easy to use, easy to clean, and I don't have to worry about the teflon coating coming off in my food!
Garlic Spinach Pan-seared
- 2 tbsp butter (we use grass-fed)
- 1 pound fresh spinach, washed
- 1/2 tsp salt
- 1/4 tsp garlic powder (or tbsp fresh garlic, chopped)
- 1/8 tsp pepper
- Over medium heat, melt the butter in a large saucepan. Add the spinach and toss with tongs until the spinach is wilted.
- Add all the spices, ensuring they are mixed well. Serve right away.
- You can use frozen spinach for this recipe, but fresh is best.
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