I love sautéed spinach and I like it way more than my husband does, so I always make it when I am having dinner at home alone.
The thing about spinach is that it is super healthy for you and also that raw spinach salads can get old REALLY fast. I personally hate cold meals. I know other people are really into eating salad all the time but I am not. I like my food to be warm, and cooked spinach has a fantastic flavor.
If you don’t know, let me tell you that spinach cooks down really fast – you’ll use almost an entire bag of salad-ready baby spinach for two servings of sautéed spinach. If you’re planning to make this for a crowd be sure to stock up.
Sautéed Spinach with Cherries Walnuts
Here’s what you need:
A bag of baby spinach.
Olive oil, salt and pepper.
A skillet and a lid.
Here’s what you do:
Grab your skillet and put in a little oil to cover the bottom. Turn the stove to medium heat and let the oil heat up for a minute.
Put your walnuts in the bottom first because you want them to get a little toasty without taking the time to actually toast nuts. Because who has time for that. [Side note: if you’d like to be really classy you can toast your nuts separately.]
After two minutes put two huge fistfuls of spinach into the skillet per person. Give them a quick stir in the oil with tongs, and let the spinach start to wilt down. Add a little salt and pepper. I put the lid on here for a few minutes to help the spinach cook down faster.
Keep stirring and cooking until the spinach is fully wilted (shriveled up and small). You want to stir the whole time to make sure that your walnuts aren’t staying just on the bottom.
Turn off the heat and stir in dried cherries. Taste test to see if you need extra salt or pepper and then serve up!
This post is number 15 of my #write31days project 31 Days in the Pink-Briefcase Kitchen. You can follow along with the series each day in October. An archive of posts is available here, or just click on that big button on the right sidebar.