Sauteed Spinach Recipe
Sautéed spinach made with fresh baby spinach, garlic, olive oil, and red pepper flakes, cooked in one skillet and ready in about 5 minutes.
Servings: 4 servings
Equipment
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.
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
Serving: 2cups before cooking | Calories: 42kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 176mg | Potassium: 208mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3361IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 1mg
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