Sauteed Spinach with Garlic

Take advantage of fresh, healthy greens! Sauteed spinach with garlic comes together from start to finish in just 10 minutes. The spinach leaves are fried quickly in a bit of olive oil and butter, then seasoned simply with fresh minced garlic, kosher salt, pepper, and a squeeze of fresh lemon juice. Best of all, this quick and easy side dish pairs nicely with just about any entrée.

If you love simple veggies, you’ll also want to try my Southern collard greens, sauteed kale with bacon, or this easy sautéed asparagus.

Before You Get Started

A few quick tips to make sure your sautéed spinach turns out perfectly every time:

• Use fresh spinach, not frozen. Frozen spinach has a completely different texture and will turn mushy in this recipe. Stick with fresh leaves for the best results.
• Watch the garlic closely. Garlic can go from fragrant to burnt in seconds. Cook it just until it’s golden and smells amazing (about 30 seconds – 1 minute), stirring constantly.
• Add spinach in batches if needed. It looks like a mountain of greens, but spinach wilts down dramatically. If it doesn’t all fit in the pan at once, add handfuls as the first batch wilts.
• Let the liquid evaporate. This is the key to avoiding soggy spinach. After the initial covered cooking, uncover and stir until most of the moisture cooks off.

How to Make Sauteed Spinach

While I like to sauté heartier greens (like kale or collards) with bacon for a richer, smokier taste, I find that the more delicate spinach leaves do best when sautéed with more subtle ingredients like garlic and lemon. The result is fresh, bright, and absolutely delicious!

Step 1: Wash and Dry the Spinach

First, wash the spinach really well and then pat it dry with a clean dish towel. It’s fine if the leaves are still a little bit damp. If your leaves are particularly large, you might want to roughly chop them before sautéing.

Step 2: Cook the Garlic

Next, heat the olive oil and butter in a very large skillet or Dutch oven over medium heat. When the butter has melted, add the garlic and cook for about 1 minute, stirring constantly. 

Be careful not to let it burn. You’ll know it’s ready when the garlic is fragrant and just starting to turn golden.

Step 3: Add the Spinach

Add the spinach, salt, and pepper to the skillet and toss to coat. You might have to add the spinach in batches so that it all fits into the pan. It looks like a lot of greens, but they wilt down considerably!

Cover the pan and cook for about 2 minutes. This initial steam helps wilt the spinach quickly.

Step 4: Cook Off the Liquid

Uncover and continue cooking, stirring frequently, until most of the liquid evaporates and the spinach is tender. This only takes about 1-2 more minutes. Don’t skip this step or your spinach will be watery!

Step 5: Finish with Lemon

Finally, squeeze fresh lemon juice over the spinach, season with additional salt to taste, and toss to combine. The lemon adds a bright pop of flavor that really makes the dish.

Use a slotted spoon when serving to leave any excess liquid behind in the pan.

Variations and Add-Ins

Once you’ve mastered the basic recipe, try switching things up:

• Make it cheesy. Sprinkle freshly grated Parmesan over the top just before serving.
• Add bacon. Cooked, chopped bacon is a delicious addition. You can even cook the spinach in the bacon drippings for extra flavor.
• Try onions or shallots. Sauté diced onion or minced shallots along with the garlic for more depth.
• Toss in tomatoes. Diced fresh tomatoes or canned diced tomatoes add color and a hint of sweetness.
• Swap the acid. Instead of lemon juice, try a splash of balsamic vinegar for a slightly different finish.
• Add some heat. A pinch of red pepper flakes gives the spinach a nice kick.

What to Serve with Sauteed Spinach

This versatile side dish goes well with just about any protein. Here are some favorites:

• Grilled Steak
• Grilled Salmon or Southern Glazed Salmon
• Lemon Chicken Piccata
• Easy Chicken Parmesan
• Grilled Chicken
• Grilled Pork Tenderloin
• Southern Bourbon-Glazed Grilled Beef Tenderloin
• Shrimp and Grits
• French Onion Soup Meatballs
• Dump-And-Bake Wagon Wheel Pasta Casserole

Storage and Reheating

Leftover sauteed spinach will last in the refrigerator for 3-4 days. You can reheat it in the microwave for 1-2 minutes or on the stovetop in a skillet over low heat until warmed through.

** Quick Note: I do not recommend freezing sauteed spinach. The texture becomes watery and mushy when thawed.

Frequently Asked Questions

How do you keep sauteed spinach from being watery?

The key is cooking off the liquid after the spinach wilts. After the initial covered cooking, remove the lid and continue stirring over medium heat until most of the moisture evaporates. Using a slotted spoon or tongs to serve also helps leave excess liquid behind.

Can you use frozen spinach for this recipe?

I don’t recommend it. Frozen spinach has a very different texture and releases a lot more water when cooked. This recipe works best with fresh spinach leaves (regular or baby spinach both work great).

What spices go well with sauteed spinach?

Beyond the garlic, salt, and pepper in this recipe, you can add red pepper flakes for heat, a sprinkle of nutmeg for warmth, or Italian seasoning for an herb-forward flavor. Fresh herbs like thyme or oregano are also lovely.

Is sauteed spinach healthy?

Absolutely! Spinach is rich in iron, vitamin K, vitamin A, vitamin C, and folate. Interestingly, cooking spinach can actually increase the amount of available calcium, magnesium, and iron that your body can absorb. So enjoy the delicious taste and feel good knowing you’re doing something good for your body!

More Spinach Recipes to Try

• Spinach Lasagna
• Spinach Casserole
• Pasta with Sausage and Spinach
• Spinach Tomato Pasta
• Spinach Stuffed Shells