This quick and easy sauteed spinach recipe is a delicious and nutritious addition to any meal. Made with fresh spinach, garlic, and a touch of olive oil, it’s the perfect side dish for a balanced and healthy diet.
Want to learn the secret to perfectly sauteed spinach every time? Look no further! This article will provide step-by-step instructions and tips for achieving the perfect sauteed spinach dish. This is one of our favorite side dishes and one we make frequently. I love to serve it with New York strip steak with herb butter, grilled chicken, or roasted chicken.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Olive oil: extra virgin is best
- Garlic: freshly minced is full of aroma and flavor
- Baby spinach: Any raw spinach can be sautéed. I prefer to use baby spinach. It will be delicious and not slimy as long as it is cooked over medium to medium-high heat and cooked just until it is wilted.
How to saute spinach
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, heat a little olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1 minute, stirring constantly. Do not brown it. Add the spinach and cover, cooking for about 1 minute. Then remove the lid and stir, bringing the cooked spinach up and uncooked spinach closer to the bottom of the pan.
Cover and cook for another minute. Then, remove the lid and increase the heat just a touch. Cook until the spinach is wilted, tossing to combine. Season with kosher salt and fresh ground black pepper to taste.
Preparation Tips
- Do not brown the garlic. When browned, garlic becomes bitter. For the best flavor, cook just until fragrant, stirring almost constantly.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
- Freeze thoroughly cooled spinach in freezer zipper bags for up to 2 months. Frozen spinach does not reheat well. It may be too broken down and a little slimy to stand on its own. But it works well in dips, soups, pasta, quiche, and creamed spinach.
Recipe Variations
- Add a splash of citrus: squeeze lemon, lime, or orange juice into the fully sautéed spinach.
- Meat: add crisp bacon or crisp pancetta for a heartier side dish.
- Vegetables: add onions, mushrooms, bell peppers, or shallots.
Frequently Asked Questions
Dry the spinach before you start, or use prewashed spinach. You don’t want extra moisture in the skillet. Remove any thick, tough stems. Sauté the spinach over medium to medium-high heat so it cooks quickly, with most of the moisture evaporating. Cook just until wilted, and be prepared to serve quickly. Use a slotted spoon to move the spinach to a serving dish and for serving.
In addition to salt and freshly ground black pepper, other spices include ginger, thyme, red pepper flakes, nutmeg, and dill.
More Spinach Recipe
Sautéed Spinach Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic sliced
- 20 ounces baby spinach leaves
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat a little olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1 minute, stirring constantly. Do not brown it.
- Add the spinach and cover, cooking for about 1 minute. Remove the lid and stir, bringing the cooked spinach up and the uncooked spinach closer to the bottom of the pan.
- Cover and cook for 1 minute. Remove the lid and increase the heat to medium-high. Cook until wilted, tossing to combine.
- Season with kosher salt and fresh ground black pepper to taste.
Notes
- Do not brown the garlic. When browned, garlic becomes bitter. For the best flavor, cook just until fragrant, stirring almost constantly.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
- Freeze thoroughly cooled spinach in freezer zipper bags for up to 2 months. Frozen spinach does not reheat well. It may be too broken down and a little slimy to stand on its own. But it works well in dips, soups, pasta, quiche, and creamed spinach.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Lainey
This was such a simple and flavorful side dish! I loved how quick it was to make, and the tip for avoiding extra moisture was super helpful.
Beth Pierce
Thank you, Lainey! I am so glad that you liked it.
Kendra J
Spinach is so healthy. This recipe was so easy and yummy. A great side dish that goes with so many main courses.
Beth Pierce
I agree 100%
Yeah Lifestyle
Such a great idea and I stir fry spinach all the time, especially if I am cooking a rice and curry dish. It is so easy to make this
Alan Joseph
I feel like a lot of us may of had that universal experience of not liking spinach when we were younger. However I absolutely love it now and this recipe is amazing!!
Catherine A
Sautéed spinach is such a simple yet satisfying side dish. Quick to make and always goes with everything.