Sauteed Spinach and Garlic
After the really good rain we got earlier this week, the spinach in our garden is finally ready to harvest. I don’t uproot the whole plant when I want to use it, but just cut off the leaves as I need them. Some varieties (“cut and come again”) will grow new leaves if you leave it in the ground.
Here’s a really simple and yummy way to cook up a bunch of fresh spinach:
Heat 2 Tbsp oil in a skillet (I use either olive oil or coconut oil). Toss in 4-5 cloves thinly sliced garlic, and cook just until they start to get darker. Remove the skillet from the heat, add in a few handfuls of fresh spinach. Toss to coat with oil and garlic, salt to taste, then cover to allow the leaves to warm up and wilt for about 3-4 minutes. Toss again before serving.
There’s nothing like dinner fresh from the garden!
What’s your favorite way to use fresh spinach?
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.