Sauteed Spinach with Roasted Garlic and Parmesan

I make sauteed spinach frequently. It is a great side dish for salmon, pork chops, steak or even a pasta entree.

I really like the flavor of roasted garlic and I often use it in mashed potatoes or as a spread for crostini. My sauteed spinach recipes typically include minced garlic, that is softened before the spinach is sauteed, but until I saw this recipe I never before thought about incorporating roasted garlic with sauteed spinach.

Sauteed Spinach with Roasted Garlic and Parmesan
(Adapted from Chicago Foodies)

Serves 4

1 pound fresh spinach
2 Tbsp unsalted butter
About 25 cloves of garlic, peeled
1/4 cup extra-virgin olive oil
1 Tbsp Olive Mill extra-virgin lemon olive oil
1/2 lemon
1/2 cup thinly grated parmesan cheese
Kosher salt
Freshly ground black pepper

First, preheat oven to 400F. Put your garlic in a pan and cover it with the 1/4 cup of olive oil, salt and pepper. Cover with tin foil. Roast for about 30 minutes, or until garlic is soft and lightly browned.

Using a large pan, saute the butter on medium-high heat. As it begins to melt, add the spinach. When it has wilted, add in the juice from the lemon. Stir in the garlic cloves whole, along with some of the remaining olive oil. Mix in salt and pepper, and top with the parmesan cheese. Serve immediately.

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