Over-cooked veggies drive me nuts and spinach tops that list for one of the worst offenders. Perfectly cooked spinach is wonderful though, and you’ll see that my method is super easy. I use this for last-minute guests all the time. (New picture added 12/17/2020)
First, make sure your spinach is washed and dried. I like to use a salad spinner to get all excess water off. Heat a pan with olive oil.
Pile on the fresh spinach. Scatter some very thin garlic slices and sprinkle with kosher salt.
Put the lid on and turn off the heat. Yes, turn it off. Just let it sit for 8-10 minutes, or until wilted.
The result is tender, not mushy, and maintains a nice green. You can add some freshly ground black pepper if you like.
Popeye would be proud. And I eat 45% of all food. I claim the barbecue, hot dogs, hamburgers, etc.
Don’t you love it, when you get it right! I love spinach done the proper way, so simple, so tasty. I use a different salt though, Himalayan pink salt, has good properties in it. ;0)
Mmm, looks yummy.
Maybe I’ll get my spinach right by following along your recipe. Mine always turns out dark and a little bitter!