The best sautéed spinach! In less than 10 minutes you can transform a large bundle of spinach into wilted, garlicky, flavorful leaves. It makes for the perfect side dish and it’s welcomed as a “super greens” addition in all sorts of meals and recipes.
Sautéed spinach is hands down one of my favorite side dishes. It’s incredibly easy to make, and nutrient-packed! And when you add minced garlic, a drizzle of olive oil, and a sprinkle of salt it becomes this delicate, savory side dish that’s also extremely versatile.
Popeye was definitely on to something! These little leaves are a nutritional powerhouse that boasts tons of health benefits.
Loaded with nutrients. Including Vitamin A, Vitamin C, Folic Acid, Iron, Calcium and more.
Powerful anti-inflammatory benefits. That’s why spinach is one of my favorite anti-inflammatory foods! It’s rich in antioxidants and alkalizing to the body.
Great for eye, heart, and muscle health. This is all thanks to the numerous vitamins and minerals.
Sautéed Spinach Ingredients
For this recipe, we’re creating a garlic-infused oil to coat the spinach and help it wilt down.
Baby Spinach: You can use bundles of fresh spinach or pre-washed packages of baby spinach.
Olive Oil: A drizzle of olive oil is my go-to, but you can also swap one tablespoon of oil for butter or ghee for a more buttery flavor.
Garlic: I’m using 3 garlic cloves for just the right amount of garlicky goodness. But feel free to use more or less!
Salt and Pepper: A sprinkle of seasoning ties all the flavors together.
Find the printable recipe with measurements below.
How To Sauté Spinach
Make sure to give your leaves a good wash if you’re using a fresh bundle. But if you’re using it straight out of the box, there’s no need to re-wash.
Sauté the garlic. Drizzle oil in a pan and sauté the garlic for about 30 seconds. Just make sure to not overcook the garlic.
Sauté the spinach. Use tongs to flip the spinach so all sides are coated in oil and garlic. Then cover the pan, let it steam for a minute or so, then stir again. After a few minutes it should be completely wilted.
Season and serve. Sprinkle with salt and pepper, then serve it up with a few tasty options listed below!
A Few Questions Answered
Why does spinach shrink so much? Spinach contains about 90% water, causing it to wilt down as it cooks. So when you think you’re cooking up a large batch, keep remember that it will reduce drastically in size!
Is boxed baby spinach or fresh spinach bundles better? Both are great for sautéing. But if you want bigger leaves for a side dish, fresh bundles are a better choice. Just make sure to trim the stems before cooking.
Can you use frozen spinach? While I personally prefer fresh spinach, you can certainly use frozen in a pinch. Just make sure to defrost and thoroughly drain it before sautéing.
Spruce Up Your Sautéed Spinach
Garlic is a mainstay when it comes to cooking up leafy greens. But here’s a few ways to incorporate different flavors and textures.
Spice it up. Add a sprinkle of chili pepper flakes or diced red peppers.
Make it zesty. Squeeze in lemon juice as it’s wilting and give it all a stir.
Beef it up. Sauté it with small bacon pieces, chopped onions, bell peppers, or mushrooms.
Add toppings. Sprinkle on grated parmesan cheese or toasted pine nuts.