Garlic & Parmesan Pan-Fried Spinach Bites

Quick and flavorful spinach snack, perfect for a healthy and satisfying bite.

Prep Time

5 minutes

Total Time

10 minutes

Calories

235 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.71/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

5ozFresh Spinach(Baby spinach works best)

£0.75

2clovesGarlic(Minced)

£0.10

1tablespoonOlive Oil(Extra Virgin)

£0.08

2tablespoonsGrated Parmesan Cheese(Freshly grated)

£0.40

0.3teaspoonRed Pepper Flakes(Optional, for a little heat)

£0.05

to tasteSalt

£0.01

to tasteBlack Pepper(Freshly ground)

£0.02

Total Cost

£1.41

£0.71 per serving

Instructions

1.
Wash and thoroughly dry the spinach. Remove any tough stems.
2.
Heat olive oil in a large frying pan over medium heat.
3.
Add minced garlic to the pan and sauté for about 30 seconds, until fragrant but not browned.
4.
Add the spinach to the pan. It will seem like a lot, but it will wilt down quickly.
5.
Cook, stirring frequently, until the spinach is wilted and tender, about 2-3 minutes.
6.
Season with salt, pepper, and red pepper flakes (if using).
7.
Remove the pan from the heat. Sprinkle with grated parmesan cheese and stir to combine.
8.
Serve immediately as a warm and flavorful snack.

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My Notes

Nutrition Information

Nutrition per serving (78g)

235 kcal / 983 kJ

Carbs

3% of RDA

Fat

16g

23% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

2 g

2% of RDA

Sodium

475 mg

21% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Don't overcrowd the pan with spinach, or it will steam instead of pan-fry. Cook in batches if necessary.

Be careful not to burn the garlic, as it will become bitter.

For a richer flavor, you can add a splash of lemon juice at the end.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

Cooking Equipment

Stovetop

Frying Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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