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Square overhead shot of sauteed spinach with garlic and lemon in a white bowl.
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5 from 4 votes

Sauteed Spinach with Garlic

Fresh spinach leaves sautéed with garlic, butter, and olive oil, then finished with a squeeze of bright lemon juice. This simple 10-minute side dish is healthy, flavorful, and pairs perfectly with chicken, steak, fish, or pasta.
Course Side Dish
Cuisine American
Keyword sauteed spianch recipe, sauteed spinach with garlic
Prep Time 5 minutes
Cook Time 5 minutes
0 minutes
Total Time 10 minutes
Servings 4 - 6 people
Calories 86.4kcal
Author Blair Lonergan

Ingredients

  • 1 lb. (16 ounce) fresh baby spinach leaves or fresh spinach leaves (from about 2 large bunches)
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic (about 3 cloves)
  • ½ teaspoon kosher salt, or more to taste
  • Dash of ground black pepper
  • Juice from half of a lemon

Instructions

  • Wash the spinach really well and pat it dry with a dish towel. If leaves are large, roughly chop them.
    Ingredients for a sauteed spinach recipe.
  • In a very large skillet or Dutch oven, heat the olive oil and butter over medium heat. When the butter has melted, add the garlic and cook, stirring constantly, for 1 minute. Watch closely so it doesn't burn.
    Cooking garlic in butter and oil.
  • Add the spinach, salt, and pepper to the skillet and toss to coat. Add in batches if needed.
    Adding fresh spinach leaves to a pan.
  • Cover and cook for about 2 minutes.
    Covering a skillet of sauteed spinach with a lid.
  • Uncover and cook, stirring frequently, for about 1-2 more minutes until the liquid evaporates and the spinach is wilted and tender.
    Sauteed spinach after removing the lid.
  • Squeeze lemon juice over top, season with additional salt if needed, and serve with a slotted spoon or tongs.
    Horizontal overhead shot of a white bowl full of sauteed spinach.

Notes

  • Use fresh spinach. Use regular fresh spinach leaves or baby spinach. Do not use frozen spinach for this recipe.
  • Don't burn the garlic. Stir constantly and keep the heat at medium. Burnt garlic turns bitter.
  • Cook off the liquid. After uncovering, let the moisture evaporate to avoid soggy spinach.
  • Serve with a slotted spoon to leave any excess liquid in the pan.
  • Add-ins to try: Cooked bacon, sautéed onions, diced tomatoes, red pepper flakes, or a sprinkle of Parmesan.
  • Swap the acid: Use balsamic vinegar instead of lemon juice for a different flavor.
  • Storage: Refrigerate leftovers for 3-4 days. Reheat in the microwave or on the stovetop. Do not freeze.

Nutrition

Serving: 1/4 of the spinach | Calories: 86.4kcal | Carbohydrates: 5.4g | Protein: 3.4g | Fat: 6.8g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.3g | Cholesterol: 7.8mg | Sodium: 250.4mg | Potassium: 649.1mg | Fiber: 2.6g | Sugar: 0.6g