Updated 4/27/2020

Sautéed Spinach and Tomatoes is a simply and easy to make vegetarian/vegan side dish that pairs really well with most curries and a side of Dhal (Click HERE for my dhal recipes). It will take you less time to make sautéed spinach (especially if using frozen spinach) than it took me to write this post. Spinach or Bahgie, as it is commonly known in Guyana is on steady rotation in my house because it is packed with nutritional goodness, namely iron, calcium, protein, and vitamin A. Learn more about the power greens that is Spinach by clicking here. So in about 30 minutes (prep included), you have really yummy bahgie.

Fresh versus Frozen

I don’t particularly have a preference for fresh or frozen spinach. Both yield equal results in my opinion. However, frozen spinach is easy to just stick in your freezer and forget it until you need a quick and nutritious side dish. I can’t tell you how many times fresh spinach has wilted up in my refrigerator before I remembered that I bought it. Even when I put it in a jar with water, it doesn’t stay fresh long enough.

However, I do have a preference on the type of frozen spinach that is best for this dish. Whole leaf or cut leaf frozen is the best option for sautés. This frozen spinach looks closest to fresh chopped spinach and cooks up with the same texture. Regular chopped spinach is usually so tiny that it turns to mush quickly.

The Printable Sautéd Spinach Recipe:

Sautéed Spinach and Tomatoes {Whole30}
 
Prep time
Cook time
Total time
 
Fresh or frozen spinach sautéed is with tomatoes and garlic in this quick and easy side dish
Author:
Recipe type: Whole30, Vegan, Paleo
Cuisine: Guyanese, American
Serves: 4 Servings
Ingredients
  • 3 bundles of fresh spinach (chopped) or 4-6 cups of frozen chopped whole leaf spinach
  • 3 large tomatoes (diced)
  • 5 cloves garlic grated
  • 3 tablespoons oil
  • ½ teaspoon salt or salt to taste
Instructions
  1. Add oil to a large sauté pan on medium heat
  2. When pan comes up to temperature, add tomatoes and garlic and cook until tomatoes are soft
  3. Then add the chopped spinach, if using frozen spinach defrost spinach completely before cooking, then squeeze out excess water
  4. Sauté spinach on medium to high heat for 10 to 15 minutes or until cooked. When using fresh spinach this will take about 10 minutes. Allow additional cooking time for frozen spinach
  5. Spinach is finished when all the water has cooked down and the spinach has a slightly dark green color, careful not to over cook the spinach.
Notes
1. This is not the only way to cook spinach but it's the easiest way to cook it.
2. Some people add coconut milk to their spinach when making it like bahgie. If you like you can add 3 tablespoons of coconut milk right when you add the spinach. It gives it a rich flavor.
3. Do not cover the spinach while cooking or it will sweat and produce a lot of water and you'll likely end up with steamed spinach, which is also tasty but not exactly what we are going for here.
4. In the last 2-3 minutes, let the spinach sauté on high heat, it will make a difference in the flavor.
Happy Cooking and don't forget to subscribe, it's free!

Save it for Later

Try those other great recipes:

Cauliflower Rice and Split Peas:

Steamed Fish

 

3 Comments

  1. Pingback: Sautéed Pumpkin and Tomatoes {With Instant Pot Option} - Metemgee

  2. Pingback: Bora & Sweet Potatoes - Metemgee

  3. Pingback: Sweet Potato Gratin {Whole30, Paleo, Vegan, Gluten Free} - Metemgee

Leave A Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: