Sautéed Spinach Recipe

Quick and easy Sautéed Spinach with fresh garlic is made with 5 ingredients in less than 10 minutes, making it an ideal healthy side dish for many beef, chicken, pork, and seafood entrees.

Course Side Dish

Cuisine American

Keyword garlic spinach, how to saute spinach, sauted spinach, spinach side dish, wilted spinach

Prep Time 5

Cook Time 5

Servings servings

Calories 66kcal

Author Beth Pierce

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

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.

Do not brown the garlic. When browned, garlic becomes bitter. Cook just until fragrant, stirring almost constantly.

Besides salt and freshly ground black pepper, other spices to add include ginger, thyme, red pepper flakes, nutmeg, and dill.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Freeze fully 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