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This quick and easy sautéed spinach recipe is easy to make in 10 minutes with garlic, olive oil, and lemon — a healthy side dish that pairs well with just about any meal!
Looking for the quickest way to get more iron-rich greens on the table? This easy sautéed spinach recipe is my go-to. ♡
Honestly, I could happily polish off the whole pan myself (and often do). It takes less than 10 minutes to make with just a few simple ingredients — a bag of baby spinach, olive oil, garlic, salt, and pepper — and it always turns out so fresh and flavorful. We usually serve ours with a squeeze of fresh lemon juice, but you could easily add in some freshly-grated Parmesan, a pinch of chili flakes, a splash of soy sauce, a sprinkling of nuts, you name it. This base recipe is easy to customize and adapt to whatever flavors you’re craving or ingredients you have on hand.
Sautéed spinach is of those go-with-anything sides that works with whatever you’re cooking — chicken, salmon, pasta, eggs, you name it. And as a bonus, it’s naturally gluten-free, vegetarian, vegan, and packed with nutrients. Definitely a great side dish to keep in your repertoire for busy weeknights. Let’s make some!
Tips for Success
Here are a few quick tips to ensure that your sautéed spinach turns out perfectly each time:
Don’t overcook the spinach. It only needs a minute or two to cook, so take it off the heat as soon as it wilts in order to keep it tender and vibrant.
Use baby spinach. The smaller, tender leaves cook more evenly and taste less bitter than regular (mature) spinach. That said, if you only have regular spinach on hand, it’ll work — just trim off any thick stems and add an extra minute or two of cooking time.
Add the lemon at the end. A quick squeeze right before serving helps to keep the citrusy flavor fresh and bright.
Double it. Spinach cooks down a LOT, so if you’re cooking for more than two people, I’d recommend doubling or tripling the recipe.
Recipe Variations
As I mentioned above, this base recipe is endlessly customizable. Here are a few of my favorite ways to mix things up:
Spicy: Add a pinch of red pepper flakes with the garlic or drizzle on some chili crisp before serving.
Cheesy: Sprinkle with freshly-grated Parmesan before serving.
Nutty: Toast some pine nuts or slivered almonds to toss in before serving.
Herby: Finish with a sprinkling of fresh basil, parsley, or dill.
Savory: Drizzle with a splash of soy sauce instead or balsamic vinegar instead of lemon.
FAQ
Can I use regular spinach instead of baby spinach? Yep — just remove the thick stems first, and note that it may take a bit longer to cook down.
Can I make this ahead? It’s best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Quickly reheat in a skillet or the microwave.
What can I serve it with? Just about anything! It’s a simple, healthy side dish for chicken, fish, pasta, rice bowls, omelets, or holiday meals.
Sauté the garlic.Heat olive oil in a medium sauté pan over medium heat. Add sliced garlic and cook for 1–2 minutes, stirring often, until lightly golden and fragrant.
Wilt the spinach.Add spinach to the pan and toss continuously with tongs until wilted, about 1–2 minutes.
Season and serve.Season with salt and pepper to taste. (I just use a generous pinch of each.) Feel free to add a squeeze of fresh lemon juice, too, if you’d like to brighten up the flavor.
