Sauteed Spinach Recipe (How to Saute Spinach)
In this post, I’ll show you how to make Sauteed Spinach. It is an easy way to prepare our beloved healthy greens. It will only take us less than 5 minutes to prepare, so let’s go!
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This Sauteed Spinach recipe starts with prepping the spinach properly—because if you skip this step, you might end up with a soggy, bland mess! Nobody wants that. Expect a garlicky taste in this recipe, making it even more flavorful. I’ll show you how to do it right so your spinach turns out delicious with just the right texture.
How to Saute Spinach
So, how do you saute spinach? It’s as easy as 1-2-3! You can even sing along to your favorite song while cooking this. Just a few simple steps, and you’ve got a tasty, garlicky side dish ready to go.
- Rinse and Drain the Spinach Properly – Place the spinach in a colander and rinse it well under running water to remove dirt. If you prefer, soak the spinach in a bowl of water first, then drain using a colander. Shake the colander or use a salad spinner to remove excess water. Drying the spinach well helps prevent it from getting too watery when cooked.
- Brown the Garlic in Olive Oil – Heat olive oil in a pan over low heat, then add the minced garlic right away. Let it cook slowly until it turns golden brown. Keep the heat low to avoid burning the garlic, which can make it taste bitter instead of adding a rich, garlicky flavor.
- Cook the spinach– Toss in the spinach and stir briefly to coat it with the garlicky oil. Cover the pan and turn the heat to medium. Let it cook for about a minute—this helps the spinach soften and shrink, making it easier to stir. Remove the lid and give the spinach a good stir to evenly cook the leaves. Let it cook for another 2 to 2 ½ minutes, just until it’s tender but not overcooked. Overcooking can make it too mushy and take away its fresh taste.
- Season and Serve – Sprinkle with salt and ground black pepper to taste. Give it a final toss, then transfer to a serving plate. Enjoy it on its own or as a side dish with your favorite meal.
Tips & Tricks
- Washing removes dirt, but failing to drain excess moisture can lead to a soupy texture when cooked.
- Spinach is one of the few greens you can eat raw, so yes, half-cooked leaves are safe. But let’s be real—they don’t always taste great. That’s why in this recipe, I let the spinach wilt over medium heat after the garlic is nicely browned. If you don’t cook it right, some leaves might end up too chewy while others turn too soft, making the texture a bit off.
- Adding salt too early can draw out moisture, making the spinach watery instead of lightly sautéed and flavorful.
Benefits of Sauteed Spinach
This recipe is loaded with nutrients but still light and easy on the stomach. It’s got vitamins A, C, and K, which help with immunity, keep your skin healthy, and strengthen your bones. Since Sauteed Spinach cooks fast, it holds on to more nutrients compared to boiling. Plus, with garlic and olive oil, it’s not just tasty—it also gives you heart-healthy fats and antioxidants. It’s a simple, no-fuss way to add more greens to your meal without much effort.
What to Serve with Sauteed Spinach
What’s better to serve with sautéed spinach than meat? Personally, I love pairing sautéed spinach with the recipes below.
- Salmon Steak goes so well with sautéed spinach because the fish is flaky, while the spinach is soft but not mushy—giving you a nice mix of textures in every bite. Plus, they both cook fast, so you can have a healthy, delicious meal in no time!
- Bacon-Wrapped Shrimp has crispy, smoky bacon and juicy shrimp, and the freshness of the spinach helps balance out the saltiness.
- Drunken Mussels and sautéed spinach make a great pair because the light, garlicky spinach balances the rich, briny flavor of the mussels cooked in a wine-infused broth.
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Sauteed Spinach
Ingredients
- 10 ounces baby spinach
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- salt and ground black pepper to taste
Instructions
- Place the spinach on a colander and then wash with running water. You can also first put the spinach in a mixing bowl with water and wash it there. Use the colander afterwards to drain the water. Let the water drain completely by constantly shaking the colander or using a salad spinner.10 ounces baby spinach
- Heat the olive oil on a pan and then add the garlic immediately. Slowly cook the garlic using low heat until it turns golden brown in color. Note: Avoid using high heat on your stove when browning minced garlic as it can burn quickly. (see notes)3 tablespoons extra virgin olive oil, 3 cloves garlic
- Add the spinach. Give it a quick toss. Cover the pan and adjust the heat setting to medium. Let it cook for 1 minute. Note: This will make the spinach shrink a bit making it easier for you to stir it later on.
- Remove the cover and stir. Continue cooking for 2 to 2 1/2 minutes.
- Season with salt and ground black pepper.salt and ground black pepper to taste
- Serve. share and enjoy!
Notes
Nutrition Information
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