ByTiffany McCauley
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This garlic spinach recipe was served to me in a restaurant. My ex-husband and I had gone out to dinner for our anniversary, and I was a bit hard-pressed to find a dish without dairy. The waitress suggested the salmon and some spinach. I wasn’t thrilled as I really wasn’t in the mood for fish. But seeing as how I had very few options, I agreed.
Holy moly!!! Forget the salmon, I could have eaten ten plates of that spinach. It was incredible!
So my ex-husband asked what was in the spinach, and the waitress happily listed off the ingredients.
Now, you know me. I just HAD to come home and see if I could duplicate this amazing spinach phenomenon. I’m happy to say my duplication process was precise and well rewarded. I don’t think I’ll ever prepare spinach any other way, ever again. Ya, it’s THAT good!
Note: The shallots make this recipe. So don’t substitute or leave them out.
More Healthy Vegetable Recipes
- Roasted Summer Squash
- Roasted Acorn Squash With Feta
Garlic Spinach Recipe Card
Garlic Spinach
Don’t forget the spinach! This delicious recipe will make spinach a regular part of your eating plan!
4.67 from 3 votes
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Course: Side Dish, Vegetables
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 2 servings
Calories: 81kcal
Ingredients
- 1 large shallot (diced)
- 3 medium cloves garlic (diced)
- 1 tbsp. olive oil
- 4 cups fresh spinach
US Customary – Metric
Instructions
Place the shallot and garlic in a pan with the olive oil and sauté for 1-2 minutes.
Add the spinach and cook until it is properly wilted.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.5the recipe | Calories: 81kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 334mg | Fiber: 1g | Vitamin A: 5625IU | Vitamin C: 17.3mg | Calcium: 59mg | Iron: 1.6mg
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I love spinach, going to give this a try this week.
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Barbi – Yep! Spinach rocks!
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yay! it’s here! I thought it was going to be tomorrow’s post! I can’t wait to try this! :o)
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Sheryl – So nice to see somebody get excited about spinach!
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oohh, shallots have been added to my shopping list, as spinach is always on there anyway…lolz. can’t wait to try this one..
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Desiree – I firmly believe that shallots and spinach were made for each other!
Great website. I stumbled on it while looking for a 3 bean soup recipe. I plan menus a month at a time and mostly follow a food combining dietary plan (meat or beans with neutral veggies, or starches w/neutral veggies & fruit, nuts & dairy consumed separately at different times). I decided for the month of January I would eliminate alcohol and added sugars from my diet to jump start a weight loss goal – I turn 30 early April and want to be back down to pre-marriage size for that milestone. With exception of occasional use of white sugar and alcohol we eat mostly clean as a result of a corn allergy. Many of the ingredients added to foods are derived from corn (dextrose for instance which you mention on this site) and virtually everything we eat is made from scratch at home. Now if I can get the portion control down….
Thanks for good clean recipes – I’m so used to having to heavily modify recipes so they are safe for Hubs to eat. This site is making my January meal plan a breeze.Reply
Rebecca – Thanks so much! I’m happy you’re finding my recipes useful! It’s soooo much healthier to cook from scratch. Good for you!
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This is how I make brussel sprouts…but I try to get a bit of caramelization on them….so yummy…. 🙂
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Melissa – Ooooh! I’ll have to try that next! Thanks!
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This was so good! My daughter loved it!
I tossed it with whole wheat pasta and shrimp and we had it for dinner last night. It was so filling and we loved it! Thank you!Reply
Sheryl – Fabulous! And way a great way to adapt it!
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I want to try this tonite but have no idea what a shallot is….lol. Can you direct me towards where it would be and what it looks like? Is it like an onion?
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Shanika – They are approximately a 1/4 of a large onion. They have a golden peel like a yellow onion. If you ask the produce person, they can point you in the right direction.
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I stumbled across your website over the weekend. I have to say, I really truly love it! I tried this recipe and it was really yummy. My neighbor had stopped in and kept asking me what I was making. I finally gave him some and he loved it as well! The hubby has now become a fan of eating Brussels Sprouts AND spinach! Thank you for every thing you do!
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Teresa – Welcome aboard! Happy to have you as a reader! I’m so happy you enjoyed the spinach. I have brussels sprouts recipes coming up in the near future. I bet he’s like those too!
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I am so excited about this recipe; thank you!!!!!
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Kristi – You’re welcome! Hope you enjoy it!
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This is our all time favorite Tiffany however I skip the shallots and put spring onions (is that the same term in the States!?) anyways AAAAA-M-AAAA-ZING! side dish or main 🙂
You simply rock with these clean eating favorites as I used to cook this dish with butter! Blah!
Now…may need your help Tiff with substituting one of my old time favorite crackles which contain butter & sugar AKA Honey Joys;
http://www.kelloggs.com.au/HoneyJoys/tabid/160/Default.aspx
I have attempted it with almond butter, honey and maple syrup but they didn’t stick completely, still had great crunch though but fell apart.
Thought this would be fun over our 2 week sugar free challenge to have a supportive & gluten free treat 😉
Let me know your thoughts xx
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Dani – I can’t tell from the photo. Are they supposed to stick together? Or be lose like a trail mix? If they are supposed to stick together, I would try substituting with 3/4 of the amount of butter for safflower oil. The sticky factor could be accomplished with brown rice syrup. I can’t try these on the No Sugar Challenge, but maybe when it’s done I’ll give it a shot.
Take care! 🙂
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Asmita – You’re welcome! I hope you enjoy it!
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Like a disobedient child, I tried this recipe last week with onions instead of shallots and it was OK….going to try it again today using shallots…they are $4/lb at the grocer (yikes!) but I bought one anyway! Before I try the recipe again tonight…I wanted to know should spinach be cooked with the top on or off?
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For this, I did it with the lid off. Hope you enjoy it. 🙂
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I love spinch! My family and I are always coming up with new ways for this awesome green.
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What if a person can’t stand onions/shallots? Will it still taste good?
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Amanda – It’ll still be tasty, yes. 🙂
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This method of cooking greens was handed down from my grandmothers who both came from Italy.. We have done this for years, usually didn’t use shallots. We used a little more olive oil.
Good eating!!Reply
Phyllis – It is!! Addictive too! 🙂
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this recipe also amazing w Kale!!!!!
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Paula – I bet!! Glad you enjoyed it! 🙂
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I love spinach, but never felt like I made it at home very well. This was fantastic! I could have eaten the whole pan. Really, is there anything shallots don’t make better?!?!?!?
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Regan – Ya, shallots pretty much rock.
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Great receipe, all tips on freezing this for meal preps? Thanks 😀Reply
Kristy – This is best made fresh. You could try freezing it, but I don’t think it would be the same after that.
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