{"id":328303,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/sauteed-spinach\/"},"modified":"2025-02-07T14:19:35","modified_gmt":"2025-02-07T20:19:35","slug":"sauteed-spinach","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/sauteed-spinach\/","title":{"rendered":"Sauteed Spinach"},"content":{"rendered":"<p>One good reason to make sauteed spinach at home? Freshly cooked spinach tastes best. When you bake the leaves into one of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/superfood-spinach-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/superfood-spinach-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">spinach recipes<\/a>, the convenience of frozen or canned spinach might win out. But fresh is the way to go when serving the cooked greens on their own, featuring them on pizza, or tossing them with pasta.<\/p>\n<p>If you hesitate to cook spinach because it always plops soggily onto the plate, this <a href=\"https:\/\/www.tasteofhome.com\/collection\/quick-easy-side-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/quick-easy-side-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">quick and easy side dish<\/a> will change your mind. There&#8217;s a solid argument for steering clear of\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/are-you-making-this-mistake-with-baby-spinach\/\" data-name=\"www.tasteofhome.com\/article\/are-you-making-this-mistake-with-baby-spinach\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">baby spinach<\/a>\u2014it costs more, for one\u2014but whichever leaves you choose, there&#8217;s a trick to making spinach with a pleasing texture. By not overcooking the greens, you can even get away with adding a garlic and white wine reduction for an extra sparkle of flavor.<\/p>\n<h2>Ingredients for Sauteed Spinach<\/h2>\n<ul>\n<li><strong>Garlic cloves:<\/strong> The sharp flavor of fresh garlic mellows as it cooks in wine. In a pinch, replace the garlic with garlic granules, or use garlic salt while omitting the recipe&#8217;s salt.<\/li>\n<li><strong>Olive oil:<\/strong> Use regular <a href=\"https:\/\/www.tasteofhome.com\/article\/olive-oil-vs-extra-virgin-olive-oil\/\" data-name=\"www.tasteofhome.com\/article\/olive-oil-vs-extra-virgin-olive-oil\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">olive oil or extra virgin olive oil<\/a> to sizzle the garlic and lightly coat the spinach for a silky texture.<\/li>\n<li><strong>White wine:<\/strong> Cooked-down wine, also known as a reduction, makes simple dishes like sauteed spinach with garlic taste richer. Even though wine gets sweeter as it thickens and becomes slightly syrupy, it retains enough acidity to help mask any bitterness in the vegetables. Alternatively, use chicken broth to add a similar rich density, though it lacks acidity.<\/li>\n<li><strong>Fresh spinach:<\/strong> For a more forgiving base, choose bundles of mature spinach leaves for sauteeing. Avoid frozen and canned spinach, which quickly turn mushy and might develop off-putting flavors. Baby spinach leaves work, but you should watch them closely since they cook fast.<\/li>\n<li><strong>Salt:<\/strong> Finely ground table salt clumps in the steam from a hot pan. For better distribution, consider one of these <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-kosher-salt\/\" data-name=\"www.tasteofhome.com\/article\/types-of-kosher-salt\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of kosher salt<\/a>, or use coarse sea salt.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the reduction<\/h3>\n<p>In a large skillet, saute the garlic in oil for one minute. Add the wine, bring it to a boil, and cook until the liquid reduces by half.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Raw spinach takes up exponentially more space when raw, so choose a wide skillet with high sides. If the pan still feels crowded, use tongs to lift and turn the leaves so that they soften evenly.<\/p>\n<h3>Step 2: Cook the spinach<\/h3>\n<p>Add the spinach and salt. Cook and stir for two minutes or just until the spinach wilts. Serve the spinach with a slotted spoon.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2112724\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauteed-Spinach_FT25_50749_JR_0124_2.jpg?fit=700%2C1024\" alt=\"Sauteed Spinach Ft25 50749 Jr 0124 2\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Josh Rink for Taste Recipes<\/span><\/span><\/p>\n<h2>How to Use Sauteed Spinach<\/h2>\n<ul>\n<li><strong>Mix it with pasta or grains:<\/strong> Add precooked fresh spinach straight to hot pasta or to a grain bowl for an instant nutrient boost. Give cooked rice and leftover spinach a second life by mixing them into one of <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-fried-rice-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-fried-rice-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">our best fried rice recipes<\/a>.<\/li>\n<li><strong>Fold it into eggs:<\/strong> Raw spinach releases so much water that egg dishes often become soggy. Instead, add sauteed spinach to omelets, baked frittatas or quick egg scrambles.<\/li>\n<li><strong>Bolster a filling or soup:<\/strong> Slide a layer of cooked spinach into a grilled cheese sandwich or burrito. Stir it into <a href=\"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-roasted-tomato-soup\/\" data-name=\"www.tasteofhome.com\/recipes\/contest-winning-roasted-tomato-soup\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roasted tomato soup<\/a> or creamy mushroom soup.<\/li>\n<li><strong>Make it a topping:<\/strong> Serve sauteed spinach in a baked potato, over creamy polenta or cannellini beans, or on pizza.<\/li>\n<li><strong>Make it the base:<\/strong> Instead of serving them on a bed of starchy or whole grains, serve grilled chicken, fish or scallops over wilted spinach.<\/li>\n<\/ul>\n<h2>Sauteed Spinach Variations<\/h2>\n<ul>\n<li><strong>Use vegetable broth:<\/strong> If you want to skip the wine or chicken broth, cook down <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vegetable broth<\/a> instead. Add just 1\/2 teaspoon white wine vinegar for a hint of acidity. Alternatively, leave out the liquid altogether and let the spinach wilt in the liquid it releases naturally. A squeeze of lemon over the finished dish will brighten the flavor.<\/li>\n<li><strong>Spice it up:<\/strong> A pinch of red pepper flakes added to the garlic adds just a little spiciness to this sauteed spinach recipe. For even more heat, saute a fresh minced chile with the garlic. When serving, a twist or two of freshly ground black pepper lends a warm spice.<\/li>\n<li><strong>Give it a topping:<\/strong> Grate Parmesan cheese right on top of the spinach for a nutty note, or use actual nuts or seeds, like toasted almonds, walnuts or pumpkin seeds. Make a similarly crunchy topping by frying some shallots until they&#8217;re crispy. For an Asian twist, sprinkle some toasted sesame seeds and a few drops of sesame oil on each serving, especially if you&#8217;re using broth instead of wine.<\/li>\n<\/ul>\n<h2>How to Store Sauteed Spinach<\/h2>\n<p>Sauteed spinach tastes best if eaten just after it&#8217;s cooked, otherwise the leftovers can be incorporated into another dish. Cool cooked spinach to room temperature before you pack it into an airtight container or storage bag for refrigerator or freezer storage. To keep it from becoming watery as it sits, let it cool in a colander so that excess liquid drains away.<\/p>\n<h3>How long does sauteed spinach last?<\/h3>\n<p>A bundle of unwashed fresh spinach wrapped in a dry towel might last for up to a week in the refrigerator, and a container or bag of pre-washed spinach often keeps there for up to five days. You should eat leftover cooked spinach within three to four days.<\/p>\n<h3>Can you freeze sauteed spinach?<\/h3>\n<p>A freezer best preserves sauteed spinach for up to three months. The texture will change as it thaws, so blend frozen home-cooked spinach into other recipes rather than serving it as a side dish. If you freeze it in an airtight container, thaw the whole block in the refrigerator. For smaller portions, pack the sauteed leaves in an ice tray. Once they&#8217;ve frozen solid, seal the cubes in a freezer-safe bag. Add a still-frozen cube or two to soups or smoothies, or thaw enough to spread over pizza or toss with pasta.<\/p>\n<h3>How do you reheat sauteed spinach?<\/h3>\n<p>You can reheat refrigerated and frozen, thawed sauteed spinach the same way. Pop it in the microwave for one to two minutes, draining off any excess moisture that accumulates. Some of that liquid will evaporate if you reheat cooked spinach in a skillet.<\/p>\n<h2>Sauteed Spinach Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2112725\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauteed-Spinach_FT25_50749_JR_0124_3.jpg?fit=700%2C1024\" alt=\"A close-up of a bowl containing fresh spinach leaves coated with sesame seeds and a light dressing. A metal spoon is resting on the spinach, suggesting the dish is ready to be served.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Josh Rink for Taste Recipes<\/span><\/span><\/p>\n<h3>How do you choose fresh spinach for cooking?<\/h3>\n<p>If you choose the best bundle or package of fresh spinach that you can find, it will retain more of its flavor and have a better texture when cooked. The fresh leaves should be dark and crisp. Homegrown or store-bought spinach that has started to turn yellow, show white spots, or wilt has already lost flavor and will soften even further in the pan. Soggy leaves (which can result from produce misters) spoil more quickly than those correctly handled at the store.<\/p>\n<h3>Do you need to wash fresh spinach before cooking?<\/h3>\n<p>Always wash spinach before cooking it. <a href=\"https:\/\/www.tasteofhome.com\/article\/the-gross-truth-about-pre-washed-lettuce\/\" data-name=\"www.tasteofhome.com\/article\/the-gross-truth-about-pre-washed-lettuce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Pre-washed lettuce<\/a> and other greens were most likely rinsed in harsh chemicals, and the larger leaves in bundles of fresh spinach often contain dirt and grit. To clean fresh spinach, trim the tough lower stems and roots as needed, then dunk the leaves in a sink or bowl of cold water until they&#8217;re clean. Take the time to dry just-washed spinach before you cook it. If you don&#8217;t have a salad spinner, wrap wet leaves in clean kitchen towels and gently squeeze them dry.<\/p>\n<h3>How do you keep sauteed spinach from getting too watery?<\/h3>\n<p>Spinach is more than 90% water, so it&#8217;s unavoidable. Overcooking it almost always leads to watery spinach; the longer the leaves cook, the more natural water they release. To avoid this, get the leaves as dry as possible before putting them in the pan. Only cook them for a minute or two, stirring the whole time. If they still become watery, immediately drain the leaves through a colander and use a slotted spoon to serve.<\/p>\n<h3>What can you serve with sauteed spinach?<\/h3>\n<p>A side of sauteed spinach pairs well with all types of proteins, pasta dishes and hearty soups. Serve it alongside chicken, shrimp, steak or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-baked-tofu\/\" data-name=\"www.tasteofhome.com\/recipes\/crispy-baked-tofu\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crispy baked tofu<\/a> and a second side like mashed potatoes or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-cauliflower-with-tahini-yogurt-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-cauliflower-with-tahini-yogurt-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roasted cauliflower with tahini yogurt sauce<\/a>. Prepare it with a quick creamy pasta like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/shrimp-alfredo\/\" data-name=\"www.tasteofhome.com\/recipes\/shrimp-alfredo\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">shrimp Alfredo<\/a>\u00a0for a surprisingly decadent weeknight meal. Make it a green accompaniment to chili cornbread casserole or one of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/ultimate-chili-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/ultimate-chili-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ultimate chili recipes<\/a> (with cornbread on the side).<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Sauteed spinach cooks fast in olive oil with garlic and white wine, making an excellent side dish, topping or filling.<\/p>\n","protected":false},"author":7061,"featured_media":2112548,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304328,304338,303966,303887,306848,304268,304350,324623,304243,304313,307764,304150,303883,307614],"categories-v2":[308623,308984,308481,308992,308495,308478,309603,259483,309001,309177,309586,308313,310729,309434,308476,310591],"coauthors":[342010],"recommended_recipes":[{"post_title":"Sauteed Zucchini","post_link":"\/recipes\/stir-fried-zucchini\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_15350_EricKleinberg_1.jpg"},{"post_title":"Sauteed Spinach and Mushrooms","post_link":"\/recipes\/mushroom-and-spinach-saute\/","post_image":"\/wp-content\/uploads\/2024\/11\/Sauteed-Spinach-and-Mushrooms_EXPS_TOHD24_24335_DianaChistruga_5.jpg"},{"post_title":"Spinach Risotto","post_link":"\/recipes\/mushroom-spinach-risotto\/","post_image":"\/wp-content\/uploads\/2024\/09\/Spinach-Risotto_EXPS_TOHD24_84504_DianaRattray_7.jpg"},{"post_title":"Sauteed Cabbage","post_link":"\/recipes\/fried-cabbage\/","post_image":"\/wp-content\/uploads\/2024\/09\/Sauteed-Cabbage_EXPS_TOHD24_28300_EricKleinberg_5.jpg"},{"post_title":"Sauteed Pork Chops with Garlic Spinach","post_link":"\/recipes\/sauteed-pork-chops-with-garlic-spinach\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sauteed-Pork-Chops-with-Garlic-Spinach_EXPS_THAM17_143734_B11_08_3b.jpg"},{"post_title":"Fennel Spinach Saute","post_link":"\/recipes\/fennel-spinach-saute\/","post_image":"\/wp-content\/uploads\/2017\/11\/Fennel-Spinach-Saute_EXPS_THD17_85911_B08_11_7b.jpg"},{"post_title":"Sauteed Collard Greens","post_link":"\/recipes\/sauteed-collard-greens\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Herbed Baked 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Salad","post_link":"\/recipes\/spinach-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3161_coufm92p47atran.jpg"},{"post_title":"Easy Sauteed Spinach","post_link":"\/recipes\/easy-sauteed-spinach\/","post_image":"\/wp-content\/uploads\/2017\/09\/Easy-Sauteed-Spinach_exps49214_THHC1997839D05_21_4bC_RMS.jpg"},{"post_title":"Spinach and Artichoke Dip","post_link":"\/recipes\/spinach-and-artichoke-dip\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Spinach Souffle Casserole","post_link":"\/recipes\/spinach-souffle-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3245_cfm91p49ctran.jpg"},{"post_title":"Wilted Spinach Salad","post_link":"\/recipes\/wilted-spinach-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28861_CFT943311D12.jpg"},{"post_title":"Sauteed Cabbage","post_link":"\/recipes\/sauteed-cabbage\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Italian Spinach and Chicken Skillet","post_link":"\/recipes\/italian-spinach-and-chicken-skillet\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39908_HC1442840D16A.jpg"},{"post_title":"Spinach Beef Stir-Fry","post_link":"\/recipes\/spinach-beef-stir-fry\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22704_LT10502D46A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Sauteed-Spinach_EXPS_FT25_50749_JR_0124_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/sauteed-spinach\/","name":"Sauteed Spinach","datePublished":"2018-01-01","dateModified":"2025-02-07","prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauteed-Spinach_EXPS_FT25_50749_JR_0124_1.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Sauteed spinach is a breeze and goes with almost anything, from grilled chicken or seafood to pasta dishes, pizza and more. Here's how to cook it so it doesn't get too watery, slimy or bitter.","recipeIngredient":["3 garlic cloves, minced","2 tablespoons olive oil","2 tablespoons white wine or chicken broth","2 packages (9 ounces each) fresh spinach","3\/4 teaspoon salt","1\/4 teaspoon pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the reduction","text":"In a large skillet, saute the garlic in oil for one minute. Add the wine, bring it to a boil, and cook until the liquid reduces by half. Editor's Tip: Raw spinach takes up exponentially more space when raw, so choose a wide skillet with high sides. If the pan still feels crowded, use tongs to lift and turn the leaves so that they soften evenly."},{"@type":"HowToStep","name":"Cook the spinach","text":"Add the spinach and salt. Cook and stir for two minutes or just until the spinach wilts. Serve the spinach with a slotted spoon.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauteed-Spinach_FT25_50749_JR_0124_2.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 98 calories","fatContent":"7g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"544mg sodium","carbohydrateContent":"6g carbohydrate (1g sugars","fiberContent":"3g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3636365,"reviewCount":11,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AnnR"},"reviewBody":"<p>I made half this recipe.  It is excellent as a side dish.  I love to garnish it with raw red onion!!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gunslinger"},"reviewBody":"Since I am not a greens eater I was pleasantly surprised at how good this was. I was only making a small amount so I added more white wine and garlic than called for, I also added some minced onion and seasoned salt. I will definately make this again with spinach from my garden!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarineMom_texas"},"reviewBody":"This is a quick and delicious recipe. I made no changes except to halve it for the two of us. We cleaned our plates. We will definitely be having this recipe again.  Volunteer Field Editor","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"misterchi"},"reviewBody":"i sauteed shallots and red pepper with the garlic and increased the wine to 1\/2 cup. i also added fresh ground black pepper and finished with a sprinkling of fresh ground parmesan. i considered adding capers and probably will next time. all in all, a good basic recipe that i added some additional flavors to.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ab0628"},"reviewBody":"Easy and delcious. Added mushrooms.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dverzic"},"reviewBody":"I didn't really like this much.  It really needed something so I added a dash of balsamic to it so it had a little more flavor.  No big deal though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"meaganteal"},"reviewBody":"not bad.  Used it with the chicken broth.  Seemed kinda greasy.  was good though","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Janadele"},"reviewBody":"Easy healthy recipe for a family side dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"This spinach recipe was good, just not great.  I have other similar recipes that are a bit more flavorful that I will opt to make over this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Appy_Girl"},"reviewBody":"Quick and easy. Perfect descriptions for this healthy little side. I served it with some Baked Salmon and it was the best match. It really complimented the very rich buttery tasting fish. I used  White wine and I used fresh spinach.  Very tasty and I think that the addition of the mushrooms is a great idea.Taste Recipes Volunteer Field Editor","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"annrms"},"reviewBody":"We enjoyed this easy to prepare recipe especially with the addition of the wine.  Used two packages of spinach...enjoyed the leftovers, too in a fritatta.  Will make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"50749","romance_copy_dek":"Sauteed spinach is a breeze and goes with almost anything, from grilled chicken or seafood to pasta dishes, pizza and more. 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