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–+ servings

Sautéed Spinach

CookitwithTim
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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Prep Time 5 minutes
Total Time 5 minutes
Course Dinner, Side Dish
Cuisine American
Servings 2 people
Calories 136 kcal

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.
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.

Nutrition

Calories: 136kcalCarbohydrates: 7gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 11mgSodium: 1286mgPotassium: 678mgFiber: 3gSugar: 1gVitamin A: 10766IUVitamin C: 38mgCalcium: 129mgIron: 3mg
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