Sautéed Spinach with Chickpeas and Sun-Dried Tomatoes
By America's Test KitchenPublished on March 12, 2008
Time
30 minutes
Yield
Serves 4
Ingredients
3 (6-ounce) bags baby spinach (about 16 cups)¼ cup plus 2 tablespoons water 2 tablespoons extra-virgin olive oil, plus 2 teaspoons for drizzling4 medium garlic cloves, sliced thin crosswise (about 2 tablespoons)2 ounces oil-packed sun-dried tomatoes, drained and sliced thin (about ½ cup)¾ cup canned chickpeas, drained and rinsedTable salt 1 ounces Parmesan cheese, grated (about ½ cup)
Before You Begin
If you don’t have a microwave-safe bowl large enough to accommodate the entire amount of spinach, cook it in a smaller bowl in 2 batches. Reduce the water to 2 tablespoons per batch and cook the spinach for about 1 1/2 minutes.
Instructions
- Place spinach and 1/4 cup water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press a second time.
- Heat 2 tablespoons oil and garlic in 10-inch skillet over medium-high heat. Cook, stirring constantly, until garlic is light golden brown and beginning to sizzle, 3 to 6 minutes. Add tomatoes, chickpeas, and remaining 2 tablespoons water; cook, stirring occasionally, until water evaporates and tomatoes are softened, 1 to 2 minutes. Add spinach to skillet, using tongs to stir and coat with oil. Sprinkle with 1/4 teaspoon salt and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with 2 tablespoons Parmesan and stir to combine. Drizzle with remaining 2 teaspoons oil and sprinkle with remaining Parmesan; season with salt to taste. Serve immediately.
Time
30 minutesYield
Serves 4Ingredients
3 (6-ounce) bags baby spinach (about 16 cups)
¼ cup plus 2 tablespoons water
2 tablespoons extra-virgin olive oil, plus 2 teaspoons for drizzling
4 medium garlic cloves, sliced thin crosswise (about 2 tablespoons)
2 ounces oil-packed sun-dried tomatoes, drained and sliced thin (about ½ cup)
¾ cup canned chickpeas, drained and rinsed
Table salt
1 ounces Parmesan cheese, grated (about ½ cup)
Test Kitchen Techniques
Ingredients
3 (6-ounce) bags baby spinach (about 16 cups)
¼ cup plus 2 tablespoons water
2 tablespoons extra-virgin olive oil, plus 2 teaspoons for drizzling
4 medium garlic cloves, sliced thin crosswise (about 2 tablespoons)
2 ounces oil-packed sun-dried tomatoes, drained and sliced thin (about ½ cup)
¾ cup canned chickpeas, drained and rinsed
Table salt
1 ounces Parmesan cheese, grated (about ½ cup)
Test Kitchen Techniques
Ingredients
3 (6-ounce) bags baby spinach (about 16 cups)
¼ cup plus 2 tablespoons water
2 tablespoons extra-virgin olive oil, plus 2 teaspoons for drizzling
4 medium garlic cloves, sliced thin crosswise (about 2 tablespoons)
2 ounces oil-packed sun-dried tomatoes, drained and sliced thin (about ½ cup)
¾ cup canned chickpeas, drained and rinsed
Table salt
1 ounces Parmesan cheese, grated (about ½ cup)
Test Kitchen Techniques
Why This Recipe Works
To substitute baby spinach for bigger, mature flat-leaf spinach in our sautéed spinach recipe, without getting an excessively watery or mushy result, we microwaved the baby spinach to release a large amount of water, pressed it against a colander to eliminate even more water, and sautéed it to finish.
Before You Begin
If you don’t have a microwave-safe bowl large enough to accommodate the entire amount of spinach, cook it in a smaller bowl in 2 batches. Reduce the water to 2 tablespoons per batch and cook the spinach for about 1 1/2 minutes.
Instructions
- Place spinach and 1/4 cup water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press a second time.
- Heat 2 tablespoons oil and garlic in 10-inch skillet over medium-high heat. Cook, stirring constantly, until garlic is light golden brown and beginning to sizzle, 3 to 6 minutes. Add tomatoes, chickpeas, and remaining 2 tablespoons water; cook, stirring occasionally, until water evaporates and tomatoes are softened, 1 to 2 minutes. Add spinach to skillet, using tongs to stir and coat with oil. Sprinkle with 1/4 teaspoon salt and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with 2 tablespoons Parmesan and stir to combine. Drizzle with remaining 2 teaspoons oil and sprinkle with remaining Parmesan; season with salt to taste. Serve immediately.
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