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Sautéed Mexican spinach (espinacas) recipe.

Sauteed Mexican Spinach (espinacas)

author Maricruz Avalos Flores
2 servings
This Mexican-style sautéed spinach is a quick, healthy side dish with vibrant flavors from fresh spinach, juicy tomatoes, and a kick of jalapeño. Perfect for tacos, grilled meats, or even served with crusty bread to soak up all the delicious juices!
prep 5 minutes
cook 10 minutes
total 15 minutes
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Ingredients 

  • 10.5 oz fresh spinach (about 300g)
  • 1 small onion (diced)
  • 1 medium tomato (diced)
  • 1 jalapeno pepper (chopped, seeds and ribs removed)
  • 1 clove garlic (minced)
  • 2 Tablespoons olive oil
  • ¼ teaspoon cumin powder
  • 1 teaspoon oregano
  • salt and pepper (to taste)

Instructions
 

  • Heat the oil in a large cooking pan over medium heat.
  • Add onion, jalapeno pepper, and sauteed for 2 minutes or until onions are lightly translucent.
  • Mix in garlic and cook until fragrant.
  • Stir in the tomato and season with cumin, oregano, salt, and pepper. Cook for 2-3 minutes until tomatoes breaks down and juices start to release.
  • Add the spinach, mix well, and cook until just wilted and juices are almost evaporated.
  • Serve as a side or spoon on tortillas to make tacos.

Notes

  • If you like a spicier kick, leave the seeds in the jalapeño, or even add another one. For a milder version, just remove the seeds and ribs.
  • Leftovers can be stored in the fridge for up to 2 days. Reheat it gently on the stove or in the microwave.
Nutrition Information
Serving: 1 serving | Calories: 191kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1286mg | Potassium: 1068mg | Fiber: 5g | Sugar: 4g | Vitamin A: 14565IU | Vitamin C: 62mg | Calcium: 184mg | Iron: 5mg