Skip to content

The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Sauteed Spinach & Garlic



Garlic (sliced or minced, your preference)

Olive Oil

Chicken Stock


(Adjust amounts of ingredients based on how much spinach you want to make – spinach shrinks down unbelievably and even though I know this, I never quite make enough…)

Heat olive oil in large pan. Add spinach. Cook until spinach begins to wilt. Add a thin layer of chicken stock to bottom of pan and cover pan with lid. Steam spinach for a few minutes & remove lid. Cook off any remaining stock and add garlic. If pan is too dry you can add more oil or stock. Stock will keep the garlic from browning, oil will allow garlic to brown.



%d bloggers like this: