How to Cook Spinach Like a Pro | Jacques Pépin Cooking at Home | KQED

Jacques Pépin shares a simple recipe for sautéed spinach with garlic. Along the way, he'll share a useful techniques for de-stemming leaves and how to handle excess moisture in the pan. Don't skimp on the garlic!
What you'll need:
8 oz. spinach, 3 cloves garlic, 1.5 tbsp olive oil, 2 tsp butter
Jacques Pépin Cooking At Home: Sauteed Spinach with Garlic
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/​​​
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[@protopigeon]

Watching Jacques is therapy for me

[@glenbo02]

For all of us.

[@TheOfficialCaseMade]

I could (and probably have) watch Jacques butter a piece of toast. The best of the best.

[@kqed]

Thanks for watching!

[@ratholin]

yeah think he did that in the melba toast episode. it was masterful.

[@TheOfficialCaseMade]

@@ratholin funny enough, Melba is my girlfriend's preference for toast, thanks to Jacques!

[@liiteratii]

I could watch Chef Pépin slice that garlic, on loop, endlessly. Thank you for decades of joyful cooking!

[@kqed]

Thanks for watching! (And we do take gif requests sometimes 😉)

[@maxgc6413]

Just had some spin for breakfast today, always satisfying and tasty! The thing I respect most about Jacques is how he shows you not to waste food! This is the key to not only utilizing every bit of what you have, but also opens the door for creativity for other dishes you may want make. I'd never think of using the stems separately for a puree, simple and yet its brilliant as well. Let us treasure his teachings/ videos over the years. Most modern cooking shows and celeb chefs are all about the WOW factor and over praising food like its a God. I love that he never lost himself, despite his amazing accomplishments, never grew one ounce of ego. At the end of the day, he is a humble cook that makes simple and delicious dishes from the heart, Bravo Chef!

[@joannaedwards6325]

Well said Max!

[@joannaedwards6325]

And allow me to add DITTO !!

[@user-ft9ic9os2i]

2024 Jaques pepin master of cooking 😊😊😊😊😊

[@joannaedwards6325]

I would give up my copper bottom pans for just ONE HUG from this man!!

[@kqed]

Wow! That's a big sacrifice.

[@joannaedwards6325]

@@kqed Well....maybe TWO hugs and a smooch 😄

[@claradiblasi354]

Chef Jacques Pepin, thanks to you I am eating healthier. May God bless your generous heart in sharing your knowledge. 🌞👌🙏

[@kqed]

Thank you for watching.

[@saltychampion2518]

If I stuck my hands in that pan like that,I would have been flinching like a doctor checking My reflexes with a rubber hammer. Not only is he a Legend,He has Hands of Steel.

[@jrkorman]

I started cooking Spinach that way at least 30 years ago and have never looked back. The extra liquid can be added to a pan sauce if making a meat side dish.

[@billb5690]

Nice. And ultra healthy too!

[@bryan3550]

Yep me too. Swiss/English Chard aka Silver Beet here in Oz can be cooked in exactly the same way. 😉

[@ownpetard8379]

Extra liquid: pot likker/potlikker/pot liquor. Never let it go to waste. Drink it if no other use is imminent.

[@along5925]

Me too! Never cared for spinach as a kid because it was boiled to death. Now THIS is delicious. I like to just saute the paper thin garlic until just slightly browned. Yum.

[@tomchristensen3392]

What a nice guy

[@mayonnaiseeee]

Perfect. Love to simply prepare non-starchy veggies like this and just enjoy the taste of the veggie without some elaborate, crazy sauce all over it. You save a ton on calories too. A restaurant would probably take this and add heavy cream and double the oil and butter. Thanks Jacques! 👍

[@MrSunlander]

of course, I'm ready to dunk my bread, Chef!

[@julietaaboka3285]

First watched this gentleman on PBS while in the US about 25 years ago. Glad to meet him again, same trustworthy, friendly and pleasant manners in the midst of this upside down world of today. Thank you, Sir, for the pleasure of your company in your lovely kitchen!

[@kqed]

Thanks for watching!

[@francoisegauthier4274]

Proud to be french only when I can watch Jacques Pépin cooking !

[@kqed]

Thanks for watching!

[@duffman7065]

I followed Jacques recipe on this one when he cooked the chicken thighs with garlic and spinach. Possibly one of the best and simple recipes to follow. Tastes fantastic and I pretty much have spinach this way all the time now. 😂Jacques is a great chef and his easy way of teaching gives you confidence to try different things in the kitchen 🙂

[@SirMoribund]

Jacque casually blowing my mind with that large stem removal technique. I just got a large batch of various greens yesterday. I'm trying this! Why didn't I think of it!?

[@joannaedwards6325]

Because you haven't got 65 years of cooking experience under your belt. HA😀

[@kqed]

His tips are fantastic aren't they?

[@joannaedwards6325]

@@kqed Yup. And always simple and obvious ... does make one wonder.....why didn't I think of that?? I often say that too. I've had a crush on Jacques Pepin for over 20 years now. I still find him adorable and attractive. I'm a die hard fan . ❤

[@casemanager2534]

Jacques you are A truly humble culinary master, i have been a consistent professional chef for 30 years, yet i learn something new and valuable in every episode, much thanks to you for sharing your immense skill, experience and mastery!

[@ratholin]

I like how he points out the change from when he worked kitchens to the current mode and how much more flavour you get now.

[@arturhakobyan6850]

I do the same way. From time to time I put an egg or two on top... 😊❤❤❤

[@kqed]

Yum!

[@Kent-qo6xp]

So nice! I cry for lemon juice on it.

[@Kent-qo6xp]

By that I mean a little.

[@ownpetard8379]

Due respect to Jacques, but sweated spinach/greens/beans without lemon juice is uncivilized.

[@Oliffin]

I would eat 4 times this by myself jacques ;)

[@user-zt6qh3mx7v]

That looks like a simple and delicious way to prepare spinach. Thank you Jacques

[@loribach534]

Happy eating Jaques!

[@chuckgriffith4539]

Tres Bien Chef! Merci! Its like a master class on the simple things in life.

[@lorip2109]

So fresh and delicious. I love to put it on top of a baked sweet potato. Thank you Chef!

[@kqed]

That sounds delicious. Thanks for watching!

[@Starfish56]

Sounds so good.

[@kqed]

It does. Will you try it?

[@Starfish56]

@@kqed yes absolutely.

[@marcellovacca3155]

Just prepared them this evening following Jacques' recommendations: the result of this so basic preparation is simply astonishing! Fresh spinach are key here, but the taste is just amazing. With some toasted rustic bread was a perfect dinner! Love you Jacques: it's not just matter of cooking, it's a master of life.

[@williampalchak7574]

One of our favorites. We like to lightly saute some thinly sliced red or sweet onion with it as well.

[@kqed]

Yum! Happy cooking.

[@BiteMeRightHere]

I've been doing this exact recipe for the last 30 years, nice to see JP bringing to all of your plates........

[@JaneDoeDoeDeeOhDoe]

Thank you, Jacques. Between this recipe and chicken with spinach, I now have another vegetable in my repertoire.

[@kaycampbell8532]

Quick, easy and I'm sure it's delicious. Thanks Jacques!

[@kqed]

Thanks for watching!

[@georgeferguson9779]

My mother cooked for sixty years for my father and our family. On our east Texas farm where almost all our food was grown. She was what I call an “intuitive cook.” Watching Jacque reminds me of her.

[@foodonfire3662]

The master.

[@MuHHHHHi]

respect from romania

[@christopherrichardwadedett4100]

Happy Cooking!!!

[@Altroburst]

OMG,an inspiration to cook spinach, thank you Chief. this video helps me

[@lizzg6723]

I like the spinach and garlic combination. Also, nice bowl!

[@adluik]

Best I had was to the boil the spinach, and mix it with fresh garlic+sesame oil+soy sauce. I believe it's a Korean recipe.

[@DARINWADEX100]

outstandingly yummy Master Pepin I see the difference instead of boiling

[@Blublod]

I’ve been sautéing spinach like this for many decades with the only variation that I don’t add butter but I do add fresh squeezed lemon juice at the end. Try it.

[@FrankPetersonIII]

Thanks, Jacques.

[@kqed]

Thanks for watching!

[@edithharmer1326]

Delicious, simple and healthy! Thank you for sharing your Amazing professional talent! Greetings from Edith, a happy Subcriber 🌹 😊

[@L.Spencer]

Looks good!

[@kqed]

Are you going to try it?

[@L.Spencer]

@@kqed honestly probably not, but maybe 🤔

[@mailtorajrao]

Brilliant, Chef! 💝

[@papashog]

Ohh so yumm and delicious and nutritious and cooked with love for a live, Keep sharing

[@kqed]

Thanks for watching!

[@norlinda5173]

Jacquues pepin , hello I enjoy watching you on t,v i have watched you for over 25yrs longer your videos are great !! Your daughter was so young, and she would cook with you ! Now you have your Beautiful gd, daughter, you take good care of yourself now !!may god bless you and your Beautiful family 😇🙏 jacques Bye for now !! 3:23

[@oomariee]

A good and healthy recepis

[@GeordiLaForgery]

Thanks Jacques

[@kqed]

Happy cooking!

[@RosemaryGrimes-rl1mp]

Great !!!!

[@josephpanozzo4815]

Thank you for sharing.

[@johnlind8653]

Perfect

[@Toobula]

Had some beautifully cooked spinach last night at the local restaurant and it was perfect, EXCEPT they added red pepper flakes so it was spicy. I don't think that improved it at all.

[@IK121266]

Yum. ❤

[@francinecorry633]

Such a brilliant chef and even better person.Well done as always.

[@kennethavesato3883]

I trow pecorino on top very tasty 😊😊

[@user-qy4ov8dp5y]

Жак е олицетворение на радостта от приготвянето на храната, като споделя това с нас. Много години го гледам и още толкова бих го правила.

[@Alexa-pe8ie]

Love the way he seasons the spinach w/ Teflon.

[@jacksonlsu]

And red wine vinegar! 😁

[@TheTLElliott]

Do you ever cut the stems off first? Seems it would be a more elegant result.

[@mwingerter-rr1dr]

Gma did too but added other greens and lard or bacon. ??is this french?

[@anisiapiciorea3133]

😂i just cooked this today ,before watching the video😂

[@mattcup8541]

First?

[@joannaedwards6325]

Yes Matt.... And you may now pick up your award at Plantenga's Cafe in Paris. Just kidding Good on ya!!

[@wowdanalise]

steel on nonstick?

[@frankadams2401]

Jacques: What temperature did you use?

[@jtlemay4878]

Boss

[@kamiltopak6294]

🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷

[@jimm3267]

I’d love to meet Jacques but I wouldn’t shake hands with him. Way too much risk of asbestos exposure.

[@kendalgee5808]

In France, 1 tablespoon of oil, translates to 1 1/2 cups american.