Fresh, tender, and full of flavor, this Easy Sautéed Spinach Recipe is the perfect healthy side dish for any meal. Made with baby spinach, fresh garlic, olive oil, and a touch of butter, this quick spinach recipe comes together in just 10 minutes. Whether you are serving chicken, steak, seafood, or pasta, this garlic sautéed spinach adds delicious flavor while providing a nutritious serving of leafy greens. It is a simple vegetable side dish that is perfect for busy weeknights as well as holiday dinners.
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Servings
4 servings
2 bags baby spinach leaves
2 tablespoons olive oil
6 cloves garlic, chopped
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Sea salt or kosher salt, for serving (optional)
Step 1: Wash the Spinach
Rinse the baby spinach thoroughly under cold running water to remove any dirt or grit. Drain well and spin dry in a salad spinner, leaving a small amount of moisture clinging to the leaves.
Step 2: Cook the Garlic
Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the chopped garlic and cook for about 1 minute, stirring frequently until fragrant. Do not allow the garlic to brown.
Step 3: Wilt the Spinach
Add all of the spinach to the pot along with the kosher salt and black pepper. Toss the spinach to coat it evenly with the garlic and olive oil. Cover the pot and cook for 2 minutes.
Step 4: Finish Cooking
Remove the lid and increase the heat to high. Cook for 1 additional minute, stirring frequently, until the spinach has completely wilted and is tender.
Step 5: Add the Butter
Using a slotted spoon, transfer the spinach to a serving bowl, leaving any excess liquid behind. Top the spinach with the unsalted butter and allow it to melt over the warm greens. Sprinkle with additional sea salt or kosher salt if desired.
Step 6: Serve
Serve immediately while warm alongside grilled meats, seafood, roasted vegetables, pasta, or your favorite family dinner.
Spinach reduces dramatically during cooking, so two bags of fresh spinach will produce approximately four servings once wilted.
Even if the spinach is labeled pre-washed, rinsing it again helps remove any remaining grit.
Cook the garlic over medium heat to prevent it from burning and developing a bitter flavor.
If your pan is not large enough, cook the spinach in batches so it wilts quickly rather than steaming.
A squeeze of fresh lemon juice just before serving brightens the flavor and complements the garlic beautifully.
For additional richness, garnish with freshly grated Parmesan cheese before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat until warmed through.
This recipe is naturally gluten-free, low in carbohydrates, and packed with vitamins, minerals, and antioxidants, making it an excellent addition to healthy meals.
