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Spinaci saltati – Sauteed spinach with garlic

Whether spinach is as healthy as people told me when I was a child – I don’t know, but it surely has become a favourite. The Italian way with spinach is quite simple. The biggest job is properly cleaning and rinsing the spinach. Do use fresh spinach for this dish.


  • 1 kilo fresh spinach, cleaned and rinsed with cold water
  • 2 garlic cloves, peeled
  • 2 tablespoons olive oil
  • salt & pepper

Heat a big pot over medium heat. Throw in the spinach with the water that clings to it. Cover the pot and steam till the spinach has wilted. Drain in a colander. Heat the olive oil in the pot, add the garlic cloves and let infuse for a few minutes (don’t let the garlic get brown). In the mean time you can chop the spinach coarsely if the leaves are too big. Then add to the pot, season with salt and pepper, and stir. Serve at once.

Try this alternative: add 2 anchovies fillets to the oil with the garlic, and let them melt completely. Do not add any salt. Serve on crostini or bruscbette.

Italians like to add some fresh lemon juice at the table, which is very nice indeed. Try it.

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