Sarah Dash’s Spinach Sauté
I have known the vivacious and lovely Sarah Dash since the 1970s. She has come out to visit me in Arizona, stayed at my house, and she has even cooked in my kitchen! I know from personal experience that she is an amazing singer, a delightful friend, and a great cook too. When she stayed with me, we made some incredible meals. I can attest to the fact that she is great with vegetable dishes. I am happy to share her inventive way of making spinach. “I love spinach!” exclaims Sarah Dash. We all should, it is so full of vitamins! However, simply steaming this leafy vegetable can be a ticket to “Dullsville!” Well, redirect your taste buds to this recipe that will forever change your opinion about how exotic and flavorful spinach can be!
Ingredients:
—1 pound fresh Baby Spinach
—5 to 6 cloves of chopped Garlic
—1 chopped Spanish Onion
—3 tablespoons Olive Oil
—3 tablespoons Butter
—2 tablespoons Water
—1/4 teaspoon Sea Salt
—1/4 teaspoon Ground Black Pepper
—1/4 teaspoon Cayenne Pepper (Red Pepper)
Directions:
In a very large frying pan, wok, or Dutch oven, add the olive oil, butter, chopped onion and garlic, and sauté them. Cook over medium high heat to the point where the onions and garlic are brown slightly.
When the garlic and onions are getting browned and tender, add the spinach, water, salt, pepper, and cayenne pepper. Stir upward from the bottom, incorporating the hot oil, onions and garlic onto the spinach leaves. Very quickly, what once looked like an insurmountable mountain of spinach will wilt to about one-fifth its original size. Sauté the mixture for three to five minutes, depending on how “al dente” you like it.
That is all that there is to it! It is ready to serve! When Sarah told me about this dish, she promised: “This is really easy and quick to make and it is delicious.” Trust me: Miss Dash is right on-target!
Sharing a shortcut version of this recipe, Sarah explains, “I like to use frozen spinach, because the block of spinach almost instantly defrosts, and it works just as well.”
Either way you make it—with fresh spinach or with frozen spinach—it turns out great! The butter, garlic and onions are out of this world, and they really set off the slightly bitter taste of the spinach perfectly. This is an awesome side dish for just about any meal. There is just enough salt and pepper to set off the flavors, and there is just a touch of Cayenne pepper to add the slightest spicy spark. Sarah darling: you are welcome back in my kitchen any time you like!
I have known the vivacious and lovely Sarah Dash since the 1970s. She has come out to visit me in Arizona, stayed at my house, and she has even cooked in my kitchen! I know from personal experience that she is an amazing singer, a delightful friend, and a great cook too. When she stayed with me, we made some incredible meals. I can attest to the fact that she is great with vegetable dishes. I am happy to share her inventive way of making spinach. “I love spinach!” exclaims Sarah Dash. We all should, it is so full of vitamins! However, simply steaming this leafy vegetable can be a ticket to “Dullsville!” Well, redirect your taste buds to this recipe that will forever change your opinion about how exotic and flavorful spinach can be!
Ingredients:
—1 pound fresh Baby Spinach
—5 to 6 cloves of chopped Garlic
—1 chopped Spanish Onion
—3 tablespoons Olive Oil
—3 tablespoons Butter
—2 tablespoons Water
—1/4 teaspoon Sea Salt
—1/4 teaspoon Ground Black Pepper
—1/4 teaspoon Cayenne Pepper (Red Pepper)
Directions:
In a very large frying pan, wok, or Dutch oven, add the olive oil, butter, chopped onion and garlic, and sauté them. Cook over medium high heat to the point where the onions and garlic are brown slightly.
When the garlic and onions are getting browned and tender, add the spinach, water, salt, pepper, and cayenne pepper. Stir upward from the bottom, incorporating the hot oil, onions and garlic onto the spinach leaves. Very quickly, what once looked like an insurmountable mountain of spinach will wilt to about one-fifth its original size. Sauté the mixture for three to five minutes, depending on how “al dente” you like it.
That is all that there is to it! It is ready to serve! When Sarah told me about this dish, she promised: “This is really easy and quick to make and it is delicious.” Trust me: Miss Dash is right on-target!
Sharing a shortcut version of this recipe, Sarah explains, “I like to use frozen spinach, because the block of spinach almost instantly defrosts, and it works just as well.”
Either way you make it—with fresh spinach or with frozen spinach—it turns out great! The butter, garlic and onions are out of this world, and they really set off the slightly bitter taste of the spinach perfectly. This is an awesome side dish for just about any meal. There is just enough salt and pepper to set off the flavors, and there is just a touch of Cayenne pepper to add the slightest spicy spark. Sarah darling: you are welcome back in my kitchen any time you like!