Sauteed spinach and mozzarella is a delicious Italian side. This recipe is perfectly paired with eggs and meats. The quality of mozzarella is fundamental to the success of this dish: it must be juicy and with original taste. Otherwise, the spinach will not become creamy and consistent!
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INGREDIENTS
- 1 Lb (450 g) fresh spinach
- 5 oz (100 g) bufala mozzarella
- 4 tbsp Parmigiano Reggiano cheese
- 2 cloves of garlic
- 3 tbsp unsalted butter
- ⅓ tsp black pepper
- to taste table salt
FIRST STEPS
Rinse the spinach leaves. Peel and crush the cloves of garlic. Melt the butter over medium heat in a pan big enough to cook the spinach. Sauté the garlic along with melted butter until golden.
SAUTEED SPINACH AND MOZZARELLA
Pour the spinach into the pan along with golden garlic. Sauté the spinach over medium heat, stirring frequently.
When almost all the water inside the spinach is evaporated, salt as need and cook a couple of minutes more.
Low the heat then add shredded bufala mozzarella and Parmigiano Reggiano.
Stir well until all the cheese is well melted and the sauteed spinach are consistent. Complete with a generous dash of black pepper.
Serve immediately, hot and creamy.
PREPARING SPINACH IN ADVANCE
It is possible to prepare the sauteed spinach in advance and stir them with mozzarella and Parmigiano Reggiano just before serving.
Re-heat the spinach with some tbsp of water. Finally, combine with cheese following the recipe. Once combined spinach with cheese I won't recommend you to store and re-heat!
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make me very happy 🙂
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ROASTED POTATOES with butter, garlic and herbs
PRINTABLE VERSION
SAUTEED SPINACH AND MOZZARELLA RECIPE
Sauteed spinach and mozzarella is a delicious Italian side. This recipe is perfect paired with eggs and meats. The quality of mozzarella is fundamental for the success of this dish: it must be juicy and with original taste. Otherwise the spinach will not become creamy and consistent!
Ingredients
- 1 Lb fresh spinach (450 g)
- 5 oz bufala mozzarella (100 g)
- 4 tbsp Parmigiano Reggiano cheese
- 2 cloves of garlic
- 3 tbsp unsalted butter
- ⅓ tsp black pepper
- to taste table salt
Instructions
FIRST STEPS
- Rinse the spinach leaves. Peel and crush the cloves of garlic.
- Melt the butter over medium heat in a pan big enough to cook the spinach.
- Sauté the garlic along with melted butter until golden.
SAUTEED SPINACH AND MOZZARELLA
- Pour the spinach into the pan along with golden garlic.
- Sauté the spinach over medium heat, stirring frequently. When almost all the water inside the spinach is evaporated, salt as need and cook a couple of minutes more.
- Low the heat then add shredded bufala mozzarella and Parmigiano Reggiano.
- Stir well until all the cheese is well melted and the sauteed spinach are consistent.
- Complete with a generous dash of black pepper.
- Serve immediately, hot and creamy.
PREPARING SPINACH IN ADVANCE
- It is possible to prepare the sauteed spinach in advance and stir them with mozzarella and Parmigiano Reggiano just before serving.
- Re-heat the spinach with some tbsp of water.
- Finally, combine with cheese following the recipe.
- Once combined spinach with cheese I won't recommend you to store and re-heat!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 234Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 55mgSodium 552mgCarbohydrates 7gFiber 3gSugar 1gProtein 13g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
Awesome thanks flavor is great!
thanks Mary!
I loved it, and so did my husband! Thanks for sharing!
I'm glad for this! I'm so happy thinking a recipe of mine on the table of people like you 🙂
Easy, fast, delicious!
Great, Natalya 🙂
Delicious! Such a creamy, rich fix!
Thanks Bronwyn, I'm happy you liked this!
Utterly delicious! We had this in Italy and wanted to know how to make it!
Thanks Teresa,
Happy cooking 🙂
F.
Great recipe
Thank you Rachael!
Happy cooking 🙂
F.
Sounds like what I need but how do I shred the Mozzarella?
Thanks sigi!
Commonly, to shred mozzarella I use my hands or a knife.
Happy cooking 🙂
F.