Sautéed spinach is the ultimate quick, vibrant side dish that brings both flavor and nutrition to your table in just 5 minutes. With its tender, silky leaves and a hint of garlic, this dish is a perfect balance of earthy richness and subtle brightness. It’s a versatile addition to any meal, pairing beautifully with proteins or grains while adding a pop of color to your plate.
This recipe transforms fresh spinach into a melt-in-your-mouth delight, with a texture that’s both soft and satisfying. The simplicity of sautéing enhances its natural sweetness, making it a crowd-pleaser even for picky eaters. Whether you’re short on time or just want a healthy, flavorful side, this dish delivers effortlessly.
What You’ll Need?
- 2 teaspoons extra-virgin olive oil (or substitute with avocado oil)
- 1 garlic clove, chopped (minced garlic works too)
- 5 ounces spinach (fresh baby spinach is ideal)
- ¼ teaspoon sea salt (adjust to taste)
- Lemon wedge, for squeezing (optional, but adds brightness)
- Freshly ground black pepper (to taste)
How to Make It
- Heat the oil: Place a large skillet over medium heat and add the olive oil.
- Cook the garlic: Add the chopped garlic and cook for 30 seconds, or until fragrant but not browned.
- Add the spinach: Toss in the spinach and sprinkle with sea salt. Cook, tossing frequently, for 1 to 2 minutes, or until the spinach is just wilted.
- Finish and serve: Remove from heat. Squeeze a lemon wedge over the spinach and season with freshly ground black pepper to taste. Serve immediately!
Perfect Pairings: Serving Suggestions
This sautéed spinach is a versatile side dish that pairs beautifully with grilled chicken, roasted salmon, or a hearty pasta dish. For a light meal, serve it alongside a poached egg and crusty bread. It also makes a great addition to grain bowls or as a topping for homemade pizza.
Quick Variations to Spice It Up
Add a pinch of red pepper flakes for a subtle kick, or toss in a handful of toasted pine nuts or slivered almonds for extra crunch. For a creamier version, stir in a tablespoon of cream cheese or a splash of heavy cream at the end. You can also swap the spinach for kale or Swiss chard for a different twist.
Storage & Reheating Made Easy
Store leftover sautéed spinach in an airtight container in the fridge for up to 2 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water or olive oil to refresh the texture. Avoid microwaving, as it can make the spinach soggy.
Time-Saving Tips for Busy Cooks
Pre-chop the garlic and store it in the fridge for up to a week to save prep time. Use pre-washed spinach to skip the cleaning step. If you’re doubling the recipe, use a larger skillet or cook in batches to ensure even wilting.
Essential Equipment for Success
A large skillet or sauté pan is key for evenly cooking the spinach. A microplane or zester is handy for adding fresh lemon zest if you want an extra citrusy kick. Don’t forget a sturdy pair of tongs for tossing the spinach as it cooks!
Sautéed Spinach
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 clove garlic chopped
- 5 ounces spinach
- ¼ teaspoon sea salt
- Lemon wedge for squeezing
- Freshly ground black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, or until fragrant but not at all browned.
- Add the spinach and salt and cook, tossing, for 1 to 2 minutes, or until the spinach is just wilted.
- Remove from the heat and season to taste with lemon juice and freshly ground black pepper.