Get 10% off with code SPRING10

Roasted Spinach

RSS
Roasted Spinach

This gorgeous, tender green is roasted to sweet perfection and dressed up with a drizzle of oil and a sprinkling of fresh herbs. This is the perfect side to any main course.

The Backstory: Roasted Spinach is one of the easiest and fastest side dishes anyone can prepare. I came up with this recipe after watching Ina Garten cooking roasted kale.  What a great idea I thought, after all, I sometimes have leftover spinach and usually end up trashing it. Experimenting with my leftover spinach I came up with this idea. After a few attempts, I determined that this can only be made with fresh spinach. Frozen spinach is just too watery. Try adding toasted almonds, pine nuts, or even roasted peppers and you can create your own recipe.  A simple tomato sauce with herbs can also be served with the spinach. What a super idea for the use of leftovers. This side pairs well with meat, poultry, and fish. Or if you are a vegan add other veggies or some couscous or pasta and enjoy a scrumptious meal. More of the Backstory after the recipe

roasted spinach from The Jewish Kitchen
Print

Roasted Spinach

Roasted to perfection , yet the addition of garlic powder gives this simple veggie the balance it needs for a tasty side.
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4 servings

Ingredients

  • 8 cups fresh spinach pat to make sure this is very dry
  • 3-5 tbsp. vegetable or olive oil
  • garlic powder to taste
  • rosemary or any herb, optional

Instructions

  • Heat oven to 425 degrees. Line a large baking sheet pan with aluminum foil. Set aside. Put spinach into a large bowl, add oil, and garlic powder. Toss to coat the spinach. Place spinach on the baking pan and spread out evenly. Bake for 2-3 minutes. Turn spinach over and at this point if adding any herb do so now. Roast for another 3 minutes. Remove and add any other ingredients that you want. Serve .

The post Roasted Spinach appeared first on The Jewish Kitchen.

Previous Post Next Post

  • Jodi Luber