Sauteed Spinach
Updated Jan 15, 2026
Simple sautéed spinach with fresh spinach and garlic, cooked in a skillet with olive oil and finished with lemon in about 5 minutes
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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 fresh spinach 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!
Sautéed Spinach Ingredients
- Olive Oil: I prefer the taste of olive oil with this sauteed spinach, but avocado oil and melted butter are all great alternatives.
- Garlic: Fresh garlic is always what I prefer, 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, too, as long as you remove any tough stems. Frozen spinach will also work! Just make sure to thaw and drain it well before cooking.
- Seasoning: To flavor my sauteed spinach, I like to use salt (table salt is fine), black pepper, and a bit of crushed red pepper. You can really use any seasoning that you love and change it up based on what you’re cooking, lemon pepper seasoning to go with Air Fryer Chicken Breast, or Italian seasoning to serve along spaghetti and meatballs.
- Lemon Wedges: I like to serve this spinach with fresh lemon wedges, but lime wedges or a splash of vinegar will also work!
How to Make Sauteed Spinach
Sauteed Spinach Recipe
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
Notes
- My Top Tip: Season your spinach 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 to keep the texture and flavor!
- Storage: Store your 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe 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 your 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 your 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.
- Serve your greens 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 texture.
Serving Ideas
- Add protein. Sautéed spinach is a great green side alongside heartier proteins like my rosemary skillet chicken, my flaked salmon patties, or my skillet steak.
- Serve with eggs. I love eating some cooked spinach with a homemade quiche, a veggie omelette, or simple scrambled eggs.
- Top a salad or a grain bowl. For a hearty lunch, warm spinach is always nice on top of a farro grain bowl, a chicken quinoa bowl, or even a harvest salad.
FAQs
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 for too long over heat that’s too high. 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!
Comments
Soooo goood 🥰
Yay! So happy to hear you enjoyed it, Hazel!