Pin it
Need a quick side dish that's both nutritious and tasty? This pan-fried spinach has become my favorite go-to! It takes just a few minutes and simple ingredients. This straightforward method turns ordinary spinach into something memorable with flavorful garlic and just the right seasonings.
The Winning Method
Whipping up this side dish is all about getting the timing right! My simple approach keeps spinach crisp, never soggy. The trick to this version? Make sure your spinach is completely dry before cooking - I grab my salad spinner or fresh kitchen towels to soak up every bit of moisture.
How To Make Pan-Fried Spinach
- Ready Your Spinach
- For this simple approach, thoroughly wash and dry your greens. When you're using larger leaves, go ahead and cut those stems off.
- Begin With Aromatic Garlic
- Warm your skillet for this dish, pour in some olive oil, and sauté that garlic until it's wonderfully fragrant.
- Toss In Your Greens
- This method works better when you introduce spinach gradually - it seems excessive at first but don't worry, it shrinks considerably!
- Add Flavor Boosters
- Your spinach needs proper salt and pepper, with optional red pepper flakes for those who enjoy a bit of spice.
Top Suggestions
New spinach makes this simple approach really stand out - baby spinach works great because of its soft leaves. When preparing this version, mind your cooking duration - aim for vibrant green color, not dull overcooked leaves. Sometimes I upgrade my method by adding various nuts, seeds, or fresh lemon juice!
Try These Variations
This straightforward approach offers so many options! Make your spinach more filling by mixing in cannellini beans, or kick up the heat with hot peppers. My children always want me to sprinkle Parmesan on this version. I'll occasionally mix in roasted pumpkin seeds or walnuts for extra texture in this simple dish.
Pin it
Proper Preparation
For this approach to turn out well, you'll need clean greens. With pre-washed varieties, a simple rinse works fine for this version. But regular spinach needs double washing in cold water. This dish requires dry leaves, so use your spinner or pat them thoroughly.
Community Favorites
Everybody customizes this simple approach! My buddy Charlie adds a dash of cayenne to his version for heat. Sue prefers mixing in seeds for crunch. Chris can't make his spinach without a splash of sesame oil, while Mike throws in fresh hot peppers. Each variation comes out wonderful!
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.