Recipe: Rozanne Gold's Sheet-pan Spinach

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As much as I love spinach, I never found an adequate way of dealing with a large amount.  A bountiful pound shrinks to feed only 2 when it's boiled or steamed.  But I discovered that when it's baked in a 500-degree oven and spritz with water a couple of times, a pound of spinach can actually feed 4.  It takes less than 10 minutes and the "sauna" technique keeps the spinach vivid green.  The third ingredient is up to you—freshly grated parmigiano-reggiano, a bit of melted butter, or zested lemon rind.

1 pound pre-washed curly spinach leaves
2 tablespoons olive oil, plus more for drizzling
optional: 3rd ingredient (see above!)

Preheat the oven to 500 degrees.  Remove any large stems from the spinach and pat the leaves completely dry.  Place on a large rimmed baking sheet; toss thoroughly with the olive oil.  Sprinkle with kosher salt.  Roast 5 minutes.  Using a spritz bottle filled with water, spritz the spinach while still in the oven; roast 2 minutes.  Spritz again and roast 3 minutes longer, until the spinach is wilted. Sprinkle with salt and drizzle with more olive oil.  Serves 4