Sautéed Baby Spinach

If you thought you didn't like cooked spinach, you're going to love this recipe!!

The most important thing to do when preparing sauteed baby spinach is to remove all the stems.  Granted, when you're done, you'll have quite a pile, but it's so much better to eat when the tough stems have been removed!  Pull the stems from a bag of baby spinach until you have a pile of trimmed spinach that looks like this:

Sautee in 1 cup water in a large skillet until reduced down but still bright green.

Shock in cold water to cool down and set the color.  Drain the spinach in a colander.  You won't wind up with very much, but it will be fun to eat!

Chop the spinach with a chef knife.  Spinach can be prepared like this up to a day in advance. 

When ready to serve, saute in a tablespoon of butter until warm, add about 2 tablespoons heavy cream, and grate some Gruyere or Parmesan cheese on top.

Bake in the oven (or run under the broiler) just until the cheese melts.

Serve as a side, or stack with your favorite entree, something like our Pork Tenderloin Medallions with cherry sauce!