Imagine a side dish that transforms ordinary spinach into a culinary masterpiece in just minutes! This Sautéed Spinach with Cranberries recipe is about to revolutionize your dinner table, combining the earthy richness of fresh spinach with bursts of sweet-tart cranberries that will make your taste buds dance. Whether you're a health-conscious foodie or simply looking to elevate your vegetable game, this quick and elegant dish promises to be your new go-to recipe that looks and tastes like it came straight from a gourmet restaurant.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound fresh spinach
- 1/2 cup dried cranberries
- Salt and pepper to taste
Instructions
- Thoroughly wash the fresh spinach leaves under cold running water, gently removing any dirt or debris. Pat the spinach dry using clean paper towels or a salad spinner to remove excess moisture.
- Heat the olive oil in a large skillet or sauté pan over medium-high heat. Ensure the pan is wide enough to accommodate the spinach without overcrowding.
- Add the dried cranberries to the hot oil and briefly sauté for about 30 seconds, allowing them to slightly soften and release their sweet aroma.
- Add the washed spinach leaves to the pan in batches, stirring continuously. The spinach will quickly wilt and reduce in volume as it cooks.
- Continue cooking the spinach for 2-3 minutes, tossing gently with tongs or a wooden spoon to ensure even cooking and prevent burning.
- Season the sautéed spinach with salt and freshly ground black pepper to taste, stirring to distribute the seasoning evenly.
- Remove the pan from heat once the spinach is completely wilted but still bright green and tender, which should take approximately 4-5 minutes total.
- Transfer the sautéed spinach with cranberries to a serving dish, allowing any excess liquid to drain. Serve immediately while warm.
Tips
- Moisture is Key: Always thoroughly dry your spinach leaves before cooking to prevent steaming and ensure a perfect sauté.
- Don't Overcrowd: Use a large, wide skillet to allow the spinach to cook evenly and quickly. Cooking in batches helps maintain the vibrant green color and prevents soggy leaves.
- Watch the Heat: Medium-high heat is crucial. Too low, and your spinach will become watery; too high, and it'll burn quickly.
- Timing Matters: Cook spinach just until it wilts - about 2-3 minutes - to preserve its nutrients and bright green color.
- Cranberry Pro Tip: Briefly sautéing the dried cranberries in oil before adding spinach helps release their natural sweetness and creates a more complex flavor profile.
- Season at the End: Add salt and pepper just before removing from heat to prevent the spinach from becoming watery and to maintain the most vibrant flavor.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
