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Sauteed Spinach with Roasted Garlic and Parmesan

April 24 2012 - 1:33 PM

SpinachSide dishes often get neglected by the main attraction. You spend the time to roast chicken, grill steak or toss the perfect pasta, and the vegetable becomes more of an obligation than a necessary addition to the meal. I’ve eaten my share of overcooked, bland broccoli or soggy asparagus, and it isn’t pretty. I’m always amazed when I eat out by how effortlessly the chefs transform an unpalatable Brussels sprout or cauliflower into the star of the meal.

I decided with a little effort, I could do the same thing. Spinach is an easy dish to overcook and over season. This recipe, however, is just right. The creamy garlic and parmesan perfectly complement the acidity of the lemon. The spinach is buttery, rich and and incredible accompaniment for any meal.

Sauteed Spinach with Roasted Garlic and Parmesan

Serves 4

1 pound fresh spinach
2 tbsp unsalted butter
About 25 cloves of garlic, peeled
2 tbsp olive oil
1/2 lemon
1/2 cup thinly grated parmesan cheese
Salt and pepper, to taste

First, preheat oven to 400 degrees. Put your garlic in a pan and cover it with 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 1/2 lemon. Stir in the garlic cloves whole, along with some of the oil. Mix in salt and pepper, and top with the cheese.

I served mine with grilled salmon, roasted beets and quinoa. This spinach would also make a great topping for pasta, or a side for just about anything.

–Marly Schuman

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