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My Sauteed Spinach is So Good!
Ok, I know you’re thinking there’s not much to sauteed spinach and how can this be so good? But from cooking spinach for many many years, I can tell you there are definitely things you can do to make sure it’s actually appetizing and not just a mushy pile of spinach people push around on their plate.
First, you have to cook it at the right temp and time so it just barely cooks without losing too much of its texture and nutrients.
Second, while it’s cooking it’s important to season it. Salt and pepper are key but garlic is king (Hey, I’m Lebanese after all!). And my third tip is to liven the spinach after cooking it by adding acid to it. I like lemon juice (the Lebanese in me again, lol), but any acid like lime juice, red wine vinegar or balsamic vinegar would work well here. So, you see, this is not just any sauteed spinach that’s good for you; it’s sauteed spinach that actually tastes good because of my method of cooking it.
Try it and let me know what you think!
Ingredients You’ll Need
- Olive Oil: Avocado oil, vegetable oil, or melted butter are great alternatives.
- Garlic: Fresh garlic works best, but ½ teaspoon garlic powder can be used as a substitute.
- Baby Spinach: I like to use fresh baby spinach, but you can use mature spinach—just remove any tough stems. Frozen spinach will also work; thaw and drain it well before cooking.
- Salt: Regular table salt is fine, but kosher salt or sea salt can be used instead.
- Black Pepper: Freshly ground black pepper is best, but pre-ground pepper works too. White pepper can be used for a milder taste.
- Crushed Red Pepper: You can substitute with cayenne or skip it if you prefer a milder flavor.
- Lemon Wedges: Fresh lemon wedges for serving. Lime wedges or a splash of vinegar can be used as alternatives.
Popular Additions
- Add more veggies: Sauté ½ cup of diced onions, 1 cup of sliced mushrooms, or ½ cup of halved cherry tomatoes along with the garlic for extra flavor and texture.
- Boost the flavor: Sprinkle 2 tablespoons of grated Parmesan or ¼ cup of crumbled feta on top. Add 2 teaspoons of lemon zest for a citrusy pop.
- Add some crunch: Toss in 2 tablespoons of toasted pine nuts, slivered almonds, or chopped walnuts right before serving.
- Finish with herbs: Garnish with 2 tablespoons of chopped fresh parsley, dill, or basil for a fresh finish.
- Creamy spin: Add 2–3 tablespoons of heavy cream or half-and-half at the end of cooking for a richer texture.
How to Make Sauteed Spinach
My Best Sauteed Spinach Tips
- Start with a large pan: Even though the spinach wilts down a lot, you still want to make sure you start with the largest pan you have so that you can evenly cook the spinach leaves without risking wilting before others cook through.
- Dry the spinach thoroughly: If you rinse the spinach before cooking, make sure to dry it as much as possible. Excess water on the leaves can cause them to steam instead of sauté, leaving you with soggy spinach. A salad spinner works great for this, or you can pat the leaves dry with a clean kitchen towel.
- Cook garlic carefully: Garlic burns quickly, and burnt garlic can overpower the dish with a bitter flavor. Sauté the garlic over medium heat just until it becomes fragrant and lightly golden—this should only take about 1–2 minutes. Once it’s ready, immediately add the spinach to the pan to prevent the garlic from burning.
- Season after cooking: Adding salt while the spinach is cooking can draw out too much water, leaving you with a watery pan and soggy spinach. Wait until the spinach has wilted down and is fully cooked before adding your salt, pepper, and red pepper flakes. This keeps the texture and flavor.
- Serve immediately: Sautéed spinach is best enjoyed fresh off the stove. If it sits too long, it will start to release excess liquid, which can make the dish watery. Plan to serve it as soon as it’s cooked for the best flavor and texture.
What to Serve
Recipe Help & Common Questions
Store leftover sautéed spinach in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat and stir until warmed through, adding a splash of olive oil or water if needed to prevent it from drying out. You can also reheat it in the microwave for 30–60 seconds, but be aware it might release a bit more liquid.
Spinach naturally releases water as it cooks, but you can reduce extra liquid by cooking it in batches if needed and seasoning only after the spinach has fully wilted. If you still end up with too much liquid, just drain it off or let it cook off for an extra minute over low heat.
Spinach can brown if it’s cooked over too high a heat or for too long. To keep it vibrant green, sauté the spinach on medium heat and cook just until it wilts—usually 2–3 minutes. Overcooking also causes it to lose its color and nutrients.
More Veggie Side Dish Recipes:
- Sauteed Green Beans with Garlic
- Sautéed Garlic Mushrooms
- Dandelion Greens with Fried Onions
- Creamed Spinach
- Mediterranean Cauliflower Rice
- Creamed Corn
- Cauliflower Fried Rice
- Pan Roasted Brussel Sprouts
If you try this feel good Sauteed Spinach recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Sauteed Spinach
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 (5-ounce) box baby spinach
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- Lemon wedges for serving
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1–2 minutes, until fragrant.
- Add the spinach and stir to coat in the oil and garlic. Using tongs, sauté for 2-3 minutes, stirring constantly, or until the spinach has softened and turns a deep green.
- Add salt, pepper, and red pepper flakes. Stir well and turn off the heat. Serve with lemon wedges.
Equipment
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
