Description
A quick and elegant side dish featuring fresh baby spinach sautéed in butter and garlic, then tossed with rich Parmesan cheese for a flavorful and nutritious accompaniment.
Ingredients
Scale
Ingredients
- 3 tablespoons salted butter
- 3 garlic cloves, lightly smashed
- Salt and freshly ground black pepper, to taste
- 450 g (1 lb) baby spinach, or fresh spinach washed with large stems removed
- 30–60 g (1–2 oz) high-quality Parmesan cheese (Parmigiano Reggiano or Grana Padano), finely grated
Instructions
- Heat the pan: Heat a large sauté pan over medium heat. Add the butter and let it melt gently, preparing it as the cooking base.
- Sauté garlic: Add the smashed garlic cloves to the melted butter, season with a pinch of salt and a few cracks of black pepper, and sauté for 1–2 minutes until the garlic turns lightly golden and fragrant, infusing the butter with flavor.
- Cook spinach: Add the baby spinach to the pan and toss gently until just wilted. This will happen very quickly, so watch carefully to avoid overcooking.
- Add Parmesan: Sprinkle a little more than half of the grated Parmesan over the spinach and toss again to coat the leaves evenly with the cheese and buttery garlic mixture.
- Season and finish: Remove the pan from the heat to avoid overcooking. Taste and season with additional salt and freshly ground black pepper as desired.
- Serve: Transfer the spinach along with the buttery juices to a serving dish. Finish by sprinkling the remaining Parmesan on top. Serve immediately while warm for the best flavor and texture.
Notes
- Use high-quality Parmesan like Parmigiano Reggiano or Grana Padano for the best flavor.
- Be careful not to overcook the spinach; it should just wilt to keep its vibrant green color and texture.
- Adjust seasoning to your taste, especially the salt, depending on how salty your butter and Parmesan are.
- This dish pairs well with grilled meats, roasted chicken, or as a topping for pasta.
