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Sautéed spinach is often watery, bitter, or bland. But with <a href="https://www.chefsteps.com/activities/5-vegetables-on-the-table-in-five-minutes">the reverse sauté technique</a>, you can have juicy and flavorful spinach on the table in less time than it would take Popeye to crack open a can. Unlike other vegetables prepared using the reverse sauté method, spinach doesn’t require any extra water added to the pan—it naturally contains a lot of moisture that will cook out and make the final dish tender and juicy. Don’t cook the spinach until all the water is gone—this will overcook those tender leaves and make your side dish mushy. We like finishing sautéed spinach with paper-thin slices of red bell pepper for a contrasting crunch and pop of flavor. You can slice the peppers a little thicker and sauté them with the spinach, or swap them for another ingredient entirely. This technique also works really well for other leafy greens like lacinato kale, swiss chard, and mustard greens. (You’ll need to slice or tear those bigger leaves into smaller pieces before cooking.) Once you get the hang of cooking greens this way, play with different flavor combinations and finishing touches to create your perfect side dish.