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You are here: Home / Dairy Free / Wilted Spinach with Garlic Vinaigrette

February 14, 2011 By Kaitlin 2 Comments

Wilted Spinach with Garlic Vinaigrette

Most sides are a bit of an afterthought. I tend to just whip something up really quick to give my dish more color, or to make me feel like I’m being healthy because there is some green on my plate.  But this Wilted Spinach with Garlic Vinaigrette side dish is so good, I’d be happy to have just this for dinner.  I am not the biggest fan of mustard in general, but the small amount of Dijon mustard really ups this side from good to great.
Ingredients
1 ½ tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
½ teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1/8 teaspoon salt
3 garlic cloves, minced (or thinly sliced, whatever makes you happy)
6 cups baby spinach leaves
¼ cup sliced red onion
To prepare the vinaigrette, combine the first 5 ingredients in a bowl (up to salt) combining with a whisk. Heat the vinaigrette in a sauté pan over medium-high heat. Add onion and garlic and cook for 2 minutes.  Gradually add the spinach (it will shrink up a lot!) and toss to combine. Remove from heat when wilted (1-2 minutes).
The spinach ended up stealing the show when I made it (I had a pasta/chicken dish along with it).  It was a very quick and easy side; I cannot wait to make this again!
Wilted Spinach with Garlic Vinaigrette

Related posts:

Farro Berry and Walnut Salad Honey Mustard Roasted Rainbow Carrots Spicy Cucumber Salad Charred Corn Salad with Basil and Tomatoes #WhatAGrillWants

Filed Under: Dairy Free, Gluten Free, Meatless, Sides, Vegan, Vegetarian Tagged With: Dijon, Garlic, I Can Cook That, Meatless, Onions, Recipe, Salad, Sides, Spinach, Thanksgiving, Vegan, Vegetarian, Vinaigrette

Comments

  1. Ann says

    June 28, 2011 at 3:42 pm

    One of my favorite dishes…..but I’ve never put in red onions! Very clever!

    Reply
  2. Christine's Pantry says

    June 28, 2011 at 6:11 pm

    Great dish! Yummy!

    Reply

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