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Cooking + Entertaining

Grilled spinach: the recipe for a simple and nutritious garnish

Grilled spinach: the recipe for a simple and nutritious garnish


Extra virgin olive oil

He grilled spinach I am a simple and genuine garnish: lighter than buttered spinach, they are perfect to combine with main fish and meat dishes, but also with vegetarian dishes. It’s about a quick and easy recipeready in a few minutes to preserve the properties of the spinach, which is sautéed over low heat with oil and garlic and flavored with grated Parmesan cheese: the result is a tasty dish, ideal to serve on any occasion, for a quick dinner or lunch casual or family

we have used the fresh spinachto take to the table from October to early spring, when they are in season and are sold both in bales and in bags, but alternatively you can also opt for those frozen meals: in this case, put them in a pan over low heat and, as soon as they have lost the excess water, add the oil and proceed as indicated.

Light and versatile, spinach is the star of many recipes: you can pick it up in a bowl with cow’s milk ricotta, egg, salt and a pinch of nutmeg, and use it as a filling for classic ricotta and spinach ravioli; or you can use them to make a savory pie, delicious veggie meatballs, or stuffed roasts. You can just skip the if you want. Parmesan and prepare them Roman style with pine nuts and raisins, or arrange them in a baking dish to brown them in the oven with smoked provola.

Find out how to prepare spinach in the pan by following the step-by-step and tips, and also try other recipes with spinach, such as spinach omelette and spinach risotto.

How to prepare grilled spinach

To prepare the spinach in a pan, start by cleaning the vegetables: let them soak in cold water for 10 minutes, to remove all impurities. 1 and remove the toughest part of the leaves.

Drain the spinach in a colander 2 and rinse them under running water.

dry them well 3squeezing them with a clean kitchen towel.

Next, we put a drizzle of oil in a non-stick frying pan, fry a cored clove of garlic and add the spinach. 4.

Let simmer with the lid on for about 10 minutes, or until softened. 5: its volume, in fact, will be reduced by cooking.

Season with salt and add the grated Parmesan cheese. 6sautéing the spinach over high heat and mixing with a wooden spoon, so that the cheese mixes perfectly with the vegetables.

Once the cooking time has elapsed, the spinach is ready to take to the table and serve piping hot. 7.


If you want to prepare frozen spinach in a pan, you will first have to defrost it: put it in the pan over low heat and, as soon as they have lost the excess water, add the oil and garlic and sauté for about ten minutes. . Alternatively, you can thaw them in the microwave or just leave them out at room temperature.

To prepare them in a lighter version, put a little oil in a pan and add the spinach, still wet, so that the water present in the leaves speeds up cooking.

You can also flavor them with a pinch of pepper and chilli or give them a crunchy touch by sprinkling them with a handful of breadcrumbs or seeds. To make them fibrous, add a little bit of mozzarella in small pieces and mix it with the still hot spinach so that it melts.


Fried spinach can be kept in the fridge, in an airtight container, for 1 day Maximum.

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