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Spinach Recipes

Spinach is a super-nutritious vegetable, also loaded with oxalic acid that is not so good for you, spinach needs careful handling. Here are some great, simple ways to enjoy it.


Sauteed spinach with garlic


Yield: 4 servings

1 lb. baby spinach

butter or olive oil, a few teaspoons but you don’t need to measure

2 cloves garlic, peeled and minced

Kosher salt to taste, starting with about ¼ tsp.

Freshly ground pepper

1-2 tsp. balsamic vinegar or lemon juice, to taste


Wash and dry the spinach. Heat a non-reactive (no aluminum!) pan over pretty high heat, add the butter or oil, and when it’s nice and hot, the garlic and a good ¼ tsp. salt. Sauté for a few seconds, only until the garlic starts to soften, then add the spinach. If you can’t fit it all in the pan, add half, and use a tongs to quickly toss and turn it enough to wilt a bit, then add the rest. Continue to toss until all the spinach is just wilted, then remove from the heat, add the balsamic or lemon, a little ground pepper, and serve.


Spinach and Tomato Curry


This dish is a favorite, and of course best in summer when the tomatoes are great, but you can indeed make it in the winter with the greenhouse varieties. Cooking them a bit brings out any sweetness they may have.


Yield: 4 servings

1 lb. baby spinach

1 Tbs. butter or grape seed oil

1 clove garlic, minced

½ shallot, sliced

2 tsp. (or more to taste) curry powder, plus a pinch of cayenne if you like it more spicy

¼ tsp. kosher salt

2 (winter) plum tomatoes, fully ripe, or in summer, a delicious heirloom instead, in wedges


Wash and dry the spinach. Heat a non-reactive pan, add the butter or oil and the garlic and shallot. Saute over medium-low heat for a minute and then add the seasonings. Continue to cook for another minute, then add the tomato wedges, raise the heat, and stir and fry for another minute or so. Add the spinach, keeping the heat high, and cook and toss until just wilted. Serve hot.


Creamed Spinach with Mushrooms


Yield: 4 servings

1 lb. baby spinach

1 Tbs. butter

1 shallot, minced

1 cup sliced crimini mushrooms

kosher salt, freshly ground pepper to taste

Grated fresh nutmeg, about ¼ tsp.

2 Tbs. (or more to taste) sour cream


Wash and dry the spinach. Bring a pot of water to the boil. Salt it well, with at least a teaspoon of kosher salt, and blanch the spinach for one minute or less. Remove from the pan, shock in icy cold water for a few seconds, then drain and squeeze most of the water from the spinach.


Heat a non-reactive pan over medium heat, add the butter and the shallot, and cook until shallot is soft. Add the mushroom sliced, and continue to cook until they have softened. Add the spinach, season with salt, pepper and nutmeg. Stir in the sour cream, and continue to cook for a few minutes. Serve hot.