
How to Make Perfect Sauteed Spinach
Ready to turn humble spinach into a flavor-packed side dish? Let’s sizzle and sauté our way to perfection! This recipe keeps it simple, quick, and irresistibly tasty—because even greens deserve to shine. Trust me, spinach has never been more exciting (and I’ve seen a lot of recipes)!
4.7 out of 5 (3 ratings)

Prep Time
5 minutes
Cook Time
10 minutes
Servings
4 servings
Cuisine
American
Ingredients
- •1 pound fresh spinach, washed and dried
- •2 tablespoons olive oil
- •3 cloves garlic, thinly sliced
- •1/4 teaspoon salt, or to taste
- •1/8 teaspoon freshly ground black pepper, or to taste
- •1/2 lemon, juiced (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the garlic slices and sauté for 1-2 minutes until fragrant but not browned.
- 3
Add the spinach to the skillet in batches, stirring continuously. Allow it to wilt slightly before adding more.
- 4
Cook the spinach for about 4-5 minutes until completely wilted.
- 5
Season with salt and freshly ground black pepper to taste.
- 6
If desired, drizzle with fresh lemon juice before serving.
- 7
Serve warm as a side dish.
Nutrition Information
Calories
90 calories
Protein
2g
Carbs
5g
Fat
7g
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach, but the texture and flavor may differ slightly. Thaw the frozen spinach completely and squeeze out as much excess water as possible before adding it to the skillet. Since frozen spinach is already wilted, the cooking time will be shorter—around 2-3 minutes just to heat it through.
Q: What can I use instead of olive oil?
A: If you don't have olive oil, you can substitute it with other cooking oils like avocado oil, grapeseed oil, or vegetable oil. For a richer flavor, you could also use unsalted butter or ghee, but keep in mind that these will slightly change the flavor profile of the dish.
Q: Why is my spinach releasing so much water during cooking?
A: Spinach naturally contains a lot of water, so it’s normal for some liquid to be released during cooking. To minimize excess liquid, make sure the spinach is thoroughly dried after washing. You can also cook the spinach over medium-high heat to help evaporate the moisture more quickly.
Q: How do I prevent the garlic from burning?
A: Garlic can burn quickly, especially when sliced thinly. To prevent this, make sure the skillet is on medium heat when cooking the garlic and stir it frequently. As soon as the garlic becomes fragrant and lightly golden, proceed with adding the spinach to avoid overcooking the garlic.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare sautéed spinach up to 24 hours in advance. Once cooked, let it cool completely and store it in an airtight container in the refrigerator. Reheat it gently in a skillet over medium heat, adding a small splash of olive oil or water if needed to revive the texture.
Q: What are some variations I can try with this recipe?
A: To add more flavor, you can try sprinkling the spinach with grated Parmesan or crumbled feta cheese before serving. For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic. You could also toss in toasted pine nuts or sliced almonds for added crunch.
Q: What’s the best way to serve sautéed spinach?
A: Sautéed spinach is a versatile side dish that pairs well with a variety of main courses, such as grilled chicken, fish, or steak. You can also use it as a topping for pasta, pizza, or grain bowls, or mix it into scrambled eggs or omelets for a nutritious breakfast option.
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