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Want an easy homemade side dish that's healthy and delicious? This sautéed spinach is my go-to recipe! The homemade version takes just minutes and a handful of ingredients. This easy recipe transforms simple spinach into something special with garlic and perfect seasoning.
The Perfect Technique
Making this homemade side dish is all about timing! My easy recipe keeps the spinach tender, not mushy. The secret to this homemade version? Dry your spinach really well before cooking - I use my salad spinner or clean kitchen towels to get every drop of water off.
Let's Get Cooking
- Prep Your Greens
- For this easy recipe, wash and dry your spinach really well. If you're using big leaves in your homemade version, trim those stems.
- Start With Garlic
- Get your pan hot for this homemade dish, add olive oil, and cook that garlic until it smells amazing.
- Add The Spinach
- This easy recipe works best if you add spinach in batches - it looks like too much but trust me, it cooks down!
- Season Just Right
- Your homemade spinach needs good salt and pepper, maybe some red pepper flakes if you like heat.
My Best Tips
Fresh spinach makes this easy recipe shine - I love baby spinach for its tender leaves. When making this homemade version, watch your cooking time - you want bright green leaves, not olive-colored mush. Sometimes I jazz up my homemade recipe with nuts, seeds, or a squeeze of lemon!
Mix It Up
This easy recipe is so versatile! Make your homemade spinach heartier by adding white beans, or spice it up with chili peppers. My kids love when I add Parmesan to this homemade version. Sometimes I toss in toasted walnuts or pumpkin seeds for crunch in this easy recipe.
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Getting Started Right
For this easy recipe to work perfectly, you need clean spinach. If you're using the pre-washed kind, a quick rinse works for this homemade version. But for regular spinach, give it two good washes in cold water. This homemade dish needs dry leaves, so spin or pat them really well.
What Others Say
Everyone puts their own spin on this easy recipe! My friend Charlie adds cayenne to his homemade version for extra kick. Sue loves adding seeds to her easy recipe for crunch. Chris swears by sesame oil in his homemade spinach, and Mike adds fresh chilies. Every version turns out delicious!
Frequently Asked Questions
- → When's my pie done?
Give the pan a little shake - the middle should wiggle just a bit. It'll get firmer as it cools down. If you stick a knife in the center, it should come out mostly clean.
- → Can I make it early?
Actually works better if you do! Make it a day before you need it. The flavors get better overnight in the fridge, and it's easier to cut when cold.
- → How long will it last?
Keep it in the fridge with a cover on it. Good for about 4 days, but it's usually gone way before that! Wrap it well so it doesn't pick up fridge smells.
- → No time to make crust?
Buy one from the store - works fine. Or skip the crust if you want. Some folks even like it better that way, more like a pudding.
- → Can I use canned potatoes?
Sure can! Drain them real good and mash them up smooth. Fresh ones taste a bit better, but canned work in a pinch.
- → My filling's too runny?
Let your potatoes cool down before mixing. Hot potatoes make the eggs cook up weird. You can also pop the mix in the fridge for 30 minutes.
- → Spices taste too strong?
Start with less - you can always add more. Mix it up, then taste before you put in the eggs. Everyone likes different amounts.
- → Top getting too dark?
Put some foil over it loose-like. Keeps baking but won't burn. Take it off for the last 10 minutes to get that nice color.
Conclusion
Like this pie? Try our pumpkin pie next - it's just as creamy. Or make a pecan pie if you want something sweet and nutty. Both have that warm, cozy taste that makes you think of home.