I make Best Sauteed Spinach in under ten minutes and share a simple pantry shortcut that turns a big bundle of leaves into a versatile side for any weeknight meal.

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I’m kind of obsessed with a simple pan of spinach that wakes up with garlic and a splash of extra virgin olive oil. I call it my Best Sauteed Spinach because in under ten minutes a giant bunch turns into something bright, slightly peppery, and weirdly addictive.

This is my take on Sautéed Spinach With Garlic, no fuss, just bold flavor that belongs next to everything from eggs to roasted fish. I won’t lie, sometimes I let the garlic get a little toasty, sometimes not.

Come see why I keep making it, it’s dumb easy and never boring.

Ingredients

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Baby spinach: Vegetable packed with vitamins A C K iron and fiber, mild earthy flavor.
Extra virgin olive oil: Adds healthy monounsaturated fats silky texture and subtle fruity flavor.
Garlic: Strong aromatic, brings savory depth and slight sweetness when it’s lightly browned.
Lemon juice: Bright acidic pop that lifts flavors gives a fresh tang.
Unsalted butter: Optional for richness, gives creamy mouthfeel and rounded savory notes.
Parmesan cheese: Salty umami boost, grates finely and melts slightly, adds depth.
Red pepper flakes: Tiny heat bursts, adds warm spicy kick without changing overall flavor.
Kosher salt: Enhances flavors and helps spinach release water for quick cooking.

Ingredient Quantities

1 lb (450 g) fresh baby spinach, packed

2 tablespoons extra virgin olive oil

3 garlic cloves, minced or thinly sliced

1/4 teaspoon red pepper flakes (optional)

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1 tablespoon lemon juice or juice of half a lemon

1 tablespoon unsalted butter (optional, for a richer finish)

2 tablespoons grated parmesan cheese (optional)

How to Make this

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1. Rinse 1 lb (450 g) fresh baby spinach well, then spin or pat dry really good so it isnt dripping; pack it down when measuring so you know you have enough.

2. Heat a large skillet over medium high heat until hot, then add 2 tablespoons extra virgin olive oil and swirl to coat the pan.

3. Add 3 garlic cloves, minced or thinly sliced, plus 1/4 teaspoon red pepper flakes if using; stir for about 20 to 30 seconds until fragrant but not brown, watch it closely or it will taste bitter.

4. Add the spinach in handfuls, letting each batch wilt a bit before adding more, use tongs to toss so it collapses evenly without overcrowding the pan.

5. Sprinkle 1/2 teaspoon kosher salt (or to taste) and 1/4 teaspoon freshly ground black pepper over the leaves as they cook; keep tossing until all the spinach is just wilted, about 2 to 4 minutes total.

6. Remove the pan from heat and immediately stir in 1 tablespoon lemon juice, then 1 tablespoon unsalted butter if you want a richer finish; toss until butter melts and coats the leaves.

7. If using, sprinkle 2 tablespoons grated parmesan cheese over the spinach and toss once more so it melts into the warm greens.

8. Taste, adjust salt or lemon if needed, transfer to a serving dish and serve hot right away, its best fresh and slightly glossy from the oil and butter.

Equipment Needed

1. Large skillet (10 to 12 inch) for wilting the spinach
2. Long-handled tongs, youll want good control to toss without bruising
3. Cutting board and chef knife for mincing or slicing garlic
4. Salad spinner or colander plus a clean towel to dry the spinach good
5. Measuring spoons for oil, salt, pepper and lemon juice
6. Heatproof spatula or wooden spoon to stir and scrape the pan
7. Small bowl and citrus juicer or fork to catch lemon juice
8. Microplane or fine grater for the parmesan, if using
9. Serving bowl or platter to transfer and serve right away

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes, you can, but thaw it completely and squeeze out as much water as you can before cooking, or the pan will steam not sauté. Add the drained spinach near the end so it warms through fast, cook 1 to 2 minutes just to get flavors melded.

Q: How long should I sauté the spinach? A: On medium high heat it only takes about 2 to 4 minutes for baby spinach to wilt. Stop when leaves are tender but still bright green, overcooking makes it mushy and watery.

Q: How do I avoid soggy spinach? A: Use a large wide skillet so leaves hit the hot surface, cook in a couple batches if needed, keep the heat up, dont cover the pan, and drain any liquid that pools at the end then finish with lemon and butter for brightness.

Q: Can I make this ahead and reheat it? A: Yes store in an airtight container for up to 3 to 4 days. Reheat quickly in a hot skillet to evaporate extra moisture, toss in a little fresh lemon juice or butter after reheating for best flavor.

Q: Do I have to use butter and parmesan, any good substitutes? A: No you dont, olive oil works great alone. For a richer finish use ghee or a splash of cream, and swap parmesan for nutritional yeast or toasted chopped nuts for a savory bite.

Q: My family finds garlic or chili too strong, any tips to tame them? A: Slice garlic instead of mincing to mellow it, cook garlic very briefly so it doesnt burn, and start with a small pinch of red pepper flakes then add more at the table so you dont over spice it.

Best Garlic Sauteed Spinach! Recipe Substitutions and Variations

Baby spinach: baby kale (needs a minute or two more to soften), Swiss chard (stem chopped and cooked first), arugula (add at the end, wilts fast and gives a peppery kick), frozen spinach (thaw and squeeze out excess water).
Extra virgin olive oil: avocado oil (higher smoke point), grapeseed oil (neutral flavor), light olive oil (milder than extra virgin), ghee or clarified butter for a richer finish.
Garlic: shallots or thinly sliced onion (milder, sweeter), garlic powder (use less, adds quick garlic flavor), scallions (add at the end for freshness), roasted garlic paste for a mellow sweet garlic taste.
Parmesan cheese: Pecorino Romano (sharper and saltier), Asiago (creamier), nutritional yeast for a cheesy vegan boost, or omit and finish with a squeeze more lemon and a pinch of salt.

Pro Tips

1) Dry the spinach really well before it hits the pan. If it’s still wet it will steam and get soggy, not nice and glossy; a salad spinner or squeezing handfuls in a towel works great.

2) Keep an eye on the garlic, it only needs seconds to go from fragrant to bitter. If your pan’s too hot the garlic will burn, so lower the heat or toss the leaves in quicker, or even pull the pan off the heat for that last stir.

3) Don’t crowd the pan, add the leaves in batches so each one wilts quickly and evenly, and use tongs to toss instead of stirring frantically. Overcrowded greens just steam and turn limp, and you lose that fresh texture.

4) Finish off with acid and fat after cooking, the lemon brightens and a little butter or cheese makes it silky, then taste and adjust. If you need to save leftovers, cool them fast and squeeze out extra moisture before storing so they don’t go slimy.