Sautéed Spinach with Garlic is an easy way to add a pop of green and a burst of flavor to you weeknight meals. With just a few staples - spinach, garlic, and olive oil - you can create a flare-friendly side to pair with any dish.
Sautéed spinach is one of our go to sides because it is easy on the stomach and packed with nutrients. The best part is that it takes just a few minutes to whip up. So next time you are looking for a simple side, give this sautéed spinach with garlic try!
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Why You'll Love This Sauteed Spinach
- Taste - The spinach is rich with the perfect amount of garlicy flavor.
- Texture - It is hearty yet light.
- Effort - You just need to to wash the spinach then cook it.
- Time - It takes only 5 minutes to wash and sauté the spinach.
Key Ingredients
- Olive oil - Extra virgin olive oil is a tasty oil to cook the spinach in.
- Garlic cloves - Garlic adds the quintessential aroma to compliment the spinach flavor.
- Fresh spinach - Spinach has an earthy and lightly sweet flavor. You can use either fresh baby or mature spinach.
- Lemon juice - Fresh lemon juice adds brightness and cuts down the bitterness.
See recipe card for quantities.
Substitutions and Variations
- Cheese - Add grated parmesan or feta cheese for richness.
- Baby kale - Add a handful of baby kale to the spinach for a peppery flavor.
- Seasoning - Season with your favorite seasoning to customize the dish to your liking.
- Spicy - Add some red pepper flakes or paprika for a little spice.
- Garlic powder - Use garlic powder instead of garlic cloves for a lighter garlic flavor.
Instructions
- Prepare spinach - Wash and dry spinach. If using mature, full leaf spinach, you can trim the stems if desired. If using baby spinach, there’s no need to trim the delicate stems. Set spinach aside.
- Cook spinach - In a lidded pan, warm olive oil and garlic cloves on medium heat. Once the garlic is fragrant, about 1 minute, add spinach leaves and stir until coated in olive oil. (Photo 1 and 2)
- Cover - Cover the pan with the lid and sauté the spinach, about 1-2 minutes. (Photo 3)
- Season - Uncover and stir the spinach, then cover and cook for an additional 1-2 minutes, or until wilted. Remove from heat and drain any excess liquid. Then season with salt and pepper and add a squeeze of lemon juice if desired. (Photo 4)
Pro tip - Be careful to no overcook the spinach. Only cook until the leaves are just wilted.
Equipment
This sauteed spinach recipe requires common kitchen essentials. All you need is measuring cups, a wooden spoon, and a non-stick pan with a lid.
Storage
Let sauteed spinach cool then store in an air-tight container in the refrigerator for up to 3 days. Reheat leftover spinach in the microwave or on the stovetop over low heat.
Recipe FAQs
All you need is a little olive oil. The garlic adds extra flavor.
Yes, you should always eat spinach in moderation, especially if you have a sensitive stomach or have kidney stones.
No, all you need is a few gentle stirs. Over-stirring can make the spinach mushy.
Squeezing a little citrus like lemon helps prevent the spinach from getting bitter.
Cooking Tips
- Wash the spinach, even if it comes in a package that claims it was washed.
- If using mature spinach, you can trim the stems if desired. The stems can be stringy and more fibrous if you have a sensitive stomach.
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Sauteed Spinach with Garlic
Equipment
Ingredients
- 2 tablespoon olive oil
- 2 garlic cloves
- 1 large bunch spinach about 1 pound
- kosher salt to taste
- black pepper to taste
- lemon juice to taste, optional
Instructions
- Prepare spinach - Wash and dry spinach. If using mature, full leaf spinach, you can trim the stems if desired. If using baby spinach, there’s no need to trim the delicate stems. Set spinach aside.
- Cook spinach - In a lidded pan, warm olive oil and garlic cloves on medium heat. Once the garlic is fragrant, about 1 minute, add spinach and stir until coated in olive oil. Cover the pan with the lid and sauté the spinach, about 1-2 minutes. Uncover and stir the spinach, then cover and cook for an additional 1-2 minutes, or until wilted. Remove from heat and drain any excess liquid. Season with salt and pepper and add a squeeze of lemon juice if desired.2 tablespoon olive oil, 2 garlic cloves, 1 large bunch spinach, kosher salt, black pepper, lemon juice
Notes
- Let sauteed spinach cool then refrigerate in an air-tight container for up to 3 days. Reheat leftover spinach in the microwave or on the stovetop over low heat.
- Be careful to no overcook the spinach. Only cook until the leaves are just wilted.
- Wash the spinach thoroughly. Even if it comes in a package that claims it was washed, always wash it to be safe.
- If you use mature spinach, you can trim the stems if desired. The stems can be stringy and more fibrous so they can be hard on a sensitive stomach.
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