Perfect Sautéed Spinach
The 'smart alecs' might say this is simple - "just buy it in Italy" - and it is true that Italian fresh spinach holds its form and doesnt cook into a mushy mess like some lesser breeds, but these are some tricks to get the best out of whatever you can get your hands on.
- If you wash the leaves, dry them in a salad spinner so you don't have extra moisture
- For the perfect balance of flavor, add a dash of fresh nutmug, a squeeze of lemon, and a pinch of sea salt
- Perfect spinach is spinach that's been cooked just as it wilts, so take precaution because it turns in a matter of seconds
- Pour out any excess water from cooking, as it ruins the flavor
To read more tips on cooking and to learn more about Nudo products, visit their website.
- 1 Pound spinach
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- Pinch of freshly grated nutmeg
- Pinch of salt
- 1 Tablespoon lemon juice
Wash and drain the spinach well. Heat a deep non-stick pan to medium-high heat.
First melt the butter and then mix in the olive oil. Once mixed, add handfuls of the spinach to the pan until everything is distributed evenly throughout the pan.
Add your lemon juice, grated nutmeg and salt. Stir so that the flavor is evenly spread throughout.
Watch the spinach carefully while stirring and only cook the spinach until it’s just wilted. Immediately take the pan off the heat and let it stand for 1 minute.
Use tongs to serve the spinach to allow excess fluid to run off into the pan.