This Sautéed Spinach recipe is quick, healthy, and ready in less than 5 minutes with simple ingredients you likely already have on hand. It is a perfect, easy vegetable side dish that pairs well with almost any meal!
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I have been eating sautéed spinach since I was 8 years old. That is a long time! My Italian grandmother has been making it for as long as I can remember. This simple garlic sautéed spinach recipe is still my favorite way to eat it, and it takes me right back home every time.
I love serving it alongside Grilled Chicken and pellet-grilled salmon, along with comforting sides like garlic mashed potatoes.
Reader Review: "Tasty, quick and Easy" - Sharon
Why You'll Love This Sautéed Spinach
- Healthy and Nutritious - Packed with vitamins, minerals, and antioxidants. This dish is a simple way to add a healthy green side dish.
- Easy Ingredients - You only need a handful of pantry staples.
- Quick to Make - Ready in under 10 minutes, making it a perfect last-minute side dish.
Equipment
- Flint and Flame Knives - This is my go-to chef knife. It is sharp and makes chopping easy!
- Misen Skillet - This large nonstick Misen Skillet is a favorite of mine. Use this link for 25% off.
- Wooden Spoons - A sturdy wooden spoon is perfect for stirring and cooking!
- Juicer - Fresh lemon juice adds the perfect finishing touch. This juicer helps get all the juice from lemons with little effort.
Ingredients
- Fresh Spinach: I used a bag of Aldi's Spinach for this recipe.
- Garlic: Fresh minced garlic.
- Olive Oil: Helps sauté the garlic and spinach together!
- Butter: A small amount of butter adds extra flavor.
- Salt and Pepper: Perfect seasoning to elevate the flavors.
- Lemon Juice: Fresh lemon juice brightens the dish and balances the flavors.
Tim's Tip: Do not overcook the Spinach. It only takes a few minutes to wilt, and if you leave it on the heat too long, it can be mushy. Remove it from the heat as soon as the leaves are tender and wilted.
Recipe Video
How to Make Sautéed Spinach
1. Preheat Skillet or Wok: Place a large skillet or wok over medium low for approximately 2 minutes. You want it hot enough to cook the garlic quickly without burning it.
2. Add Butter, Oil, and Garlic: Add butter and olive oil to the pan. Once the butter melts, stir in the minced garlic. Cook for about 90 seconds, just until the garlic becomes fragrant and starts to brown slightly. Be careful not to burn it.
3. Add the Spinach: Add the fresh spinach in batches if needed. It may look like a lot at first, but it will wilt down quickly. Stir continually, tossing the spinach, so it cooks evenly.
4. Season: Once the spinach is fully wilted, add fresh lemon juice along with salt and black pepper. Continue stirring so the flavors coat every leaf.
5. Remove from Heat: Take the pan off the heat as soon as the spinach is tender. Serve immediately!
Substitutions and Variations
- For Some Heat- Add a pinch of red pepper flakes
- Cheesy Finish - Sprinkle with fresh Parmesan Cheese before serving.
- Add More Flavor - Sauté some onions or mushrooms before adding in the spinach.
- Make it Dairy-Free - Replace the butter with an extra tablespoon of olive oil.
Tims Tips
- Don't Overcrowd the Pan: Add the leaves in stages if they do not all fit at once.
- Keep the Spinach Moving - Stir frequently to make sure it is evenly cooked and seasoned.
- Add the Lemon at the End: A splash of lemon at the end brightens everything up.
- Watch the Garlic Closely - Garlic can burn quickly; you will need to cook it until fragrant before adding the spinach.
- Season After Spinach Wilts - Since spinach shrinks significantly as it cooks, it is easier to judge the amount of salt and pepper needed after it is wilted.
What to Serve with Sautéed Spinach
- Grilled Chicken Thighs
- Pellet Grilled Salmon
- Pork Steak
- Grilled Meatloaf
Storage
Refrigeration: Allow the sautéed spinach to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days.
Freezing: You can freeze for up to 6 months. I love to use frozen spinach in pasta dishes, stews, soups, and omelets.
Reheating: Reheat gently in a skillet over low heat with a drop of oil. Stir until warmed through to prevent overcooking it.
FAQs
Yes, you can, and it is a great way to reduce waste. I often freeze raw spinach leaves as-is. I use them in smoothies straight from the freezer.
If you plan to cook with frozen spinach, just keep in mind that it releases a lot of water as it thaws.
I prefer to use bagged, prewashed spinach because it cooks quickly and has a tender texture.
More Spinach Recipes
- Spinach Artichoke Dip
- Creamed Spinach
- Chicken Creamed Spinach
- Strawberry Poppyseed Salad with Candied Pecans
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
Sautéed Spinach
Equipment
- Wok or Skillet
Ingredients
- 8 oz Fresh Spinach
- 3 Cloves Garlic
- 1 tablespoon Olive Oil
- 2 teaspoon Butter
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 Lemon Wedge
Instructions
- Preheat Skillet or Wok: Place a large skillet or wok over medium low for approximately 2 minutes. You want it hot enough to cook the garlic quickly without burning it.
- Add Butter, Oil, and Garlic: Add butter and olive oil to the pan. Once the butter melts, stir in the minced garlic. Cook for about 90 seconds, just until the garlic becomes fragrant and starts to brown slightly. Be careful not to burn it. 2 teaspoon Butter 1 tablespoon Olive Oil 3 Cloves Garlic
- Add the Spinach: Add the fresh spinach in batches if needed. It may look like a lot at first, but it will wilt down quickly. Stir continually, tossing the spinach, so it cooks evenly. 8 oz Fresh Spinach
- Season: Once the spinach is fully wilted, add fresh lemon juice along with salt and black pepper. Continue stirring so the flavors coat every leaf. 1 teaspoon Salt 1 teaspoon Pepper 1 Lemon Wedge
- Remove from Heat: Take the pan off the heat as soon as the spinach is tender. Serve immediately!
Video
Notes
- Don't Overcrowd the Pan: Add the leaves in stages if they do not all fit at once.
- Keep the Spinach Moving - Stir frequently to make sure it is evenly cooked and seasoned.
- Add the Lemon at the End: A splash of lemon at the end brightens everything up.
- Watch the Garlic Closely - Garlic can burn quickly; you will need to cook it until fragrant before adding the spinach.
- Season After Spinach Wilts - Since spinach shrinks significantly as it cooks, it is easier to judge the amount of salt and pepper needed after it is wilted.
Nutrition
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