I’m sharing my five-minute garlicky sautéed spinach and a few favorite sauteed spinach recipes that show how it complements everything from scrambled eggs to linguine or filet mignon, with an easy vegan option.

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I love this garlicky sautéed spinach because it feels like a small kitchen miracle. With a pile of fresh spinach and a few cloves of garlic the leaves wilt in minutes and something bright and punchy happens, you cant quite explain it until you try.

I keep it in heavy rotation for midweek dinners and late night snacks. It’s also a cheat sheet if you want to learn Spinach Sauteed basics or figure out How To Cook Spinach without fuss.

No frills, just flavor, and yeah sometimes I go heavy on the garlic, because why not. There’s a tiny trick I sometimes use that changes everything.

Ingredients

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Spinach: leafy green, lots of fiber and vitamin K, little protein, low carbs, its true.
Garlic: sharp, savory punch, contains allicin, may help immunity, low calorie, more is nice.
Olive oil: fruity fat, mostly monounsaturated, helps absorb vitamins, gives silky mouthfeel, heart healthy.
Lemon juice: bright sour tang, vitamin C, cuts richness, wakes dish up, use fresh.
Parmesan: salty umami, adds savory depth, some protein and calcium, not vegan, sprinkle sparingly.
Butter: gives silky richness, adds saturated fat, great flavor, swap vegan butter or more oil.

Ingredient Quantities

1 lb fresh spinach (about 450 g), stems trimmed and leaves rinsed

2 tbsp extra virgin olive oil

1 tbsp unsalted butter, optional (use 1 tbsp vegan butter or extra olive oil for vegan)

3 large garlic cloves, thinly sliced or minced (use more if you like it garlicky)

1 small shallot, finely chopped, optional

1/2 tsp kosher salt, plus more to taste

1/4 tsp black pepper freshly ground

Pinch red pepper flakes, optional

1 tbsp fresh lemon juice, optional, fresh squeezed

2 tbsp grated Parmesan, optional (replace with 2 tbsp nutritional yeast for vegan)

How to Make this

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1. Trim and rinse 1 lb (about 450 g) fresh spinach, then spin or pat very dry with towels so it wont steam in the pan; if leaves are huge chop them roughly.

2. Heat a large skillet over medium high, add 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter if using (swap the butter for 1 tbsp vegan butter or another tbsp olive oil for vegan). Heat until the oil shimmers and butter melts.

3. Add 1 small finely chopped shallot if using, saute about 30 seconds until soft, then add 3 large garlic cloves thinly sliced or minced and a pinch of red pepper flakes if you like heat; cook 20 to 30 seconds until fragrant but dont let the garlic burn.

4. Pile in the spinach in batches if needed, tossing with tongs as it wilts; sprinkle 1/2 tsp kosher salt over it early so the leaves release water and wilt faster.

5. Keep the pan on medium high and toss continuously until all the leaves are just wilted and bright green, about 2 to 3 minutes total; dont overcook or it gets soggy.

6. Off the heat stir in 1 tbsp fresh lemon juice if using, 1/4 tsp freshly ground black pepper, and 2 tbsp grated Parmesan or 2 tbsp nutritional yeast for the vegan option; taste and add more salt if needed.

7. If you want silky glossy greens, toss with a little more olive oil or a pat of butter right at the end so it melts into the pan juices; if garlic got a bit too brown a squeeze of lemon will help tame the bitterness.

8. Serve immediately as a 5 minute side with eggs, pasta or steak; store leftovers in the fridge up to 2 days and reheat quickly in a hot skillet so they dont go limp.

Equipment Needed

1. Large skillet (10 to 12 inches), stainless steel or nonstick, for quick high heat cooking
2. Long tongs, for piling and tossing the spinach as it wilts
3. Salad spinner or plenty of clean kitchen towels/paper towels to dry the leaves good so they wont steam
4. Cutting board, stable and roomy
5. Sharp chef’s knife, for shallot and garlic (keep it sharp, makes life easier)
6. Measuring spoons (tablespoon and 1/2 tsp) for oil, salt, lemon, etc
7. Microplane or fine grater for Parmesan or zesting the lemon
8. Silicone spatula or wooden spoon to scrape up pan juices and toss gently

FAQ

Q: How do I stop the spinach from getting soggy?

Dry the leaves really well before cooking, don't crowd the pan, and cook on medium-high heat just until wilted, about 2 to 3 minutes. If too much liquid collects, tilt the pan and spoon it off or give the spinach a quick blast in a hot pan to evaporate the extra water. Overcooking is the usual culprit, so watch it closely.

Q: Can I use frozen spinach instead of fresh?

Yes. Thaw completely, squeeze out as much water as you can with a clean towel or cheesecloth, then sauté in the oil/butter until any remaining moisture cooks off and flavors concentrate. You might need a minute or two less than fresh spinach.

Q: How do I make this vegan?

Simple. Skip the butter or use vegan butter, and swap the grated Parmesan for 2 tbsp nutritional yeast for that cheesy note. Everything else stays the same, and it still tastes rich and garlicky.

Q: My garlic burns before the spinach is done. What am I doing wrong?

Garlic burns fast at high heat. Cook the garlic for only 30 to 60 seconds until fragrant and lightly golden, then add the spinach right away. Or start with the spinach and add garlic a little later if your pan is smoking hot. Thin slices burn quicker than minced, so mind that too.

Q: Can I make this ahead and reheat it?

You can, but it's best fresh. Store cooled spinach in an airtight container in the fridge for up to 3 days. Reheat briefly in a hot skillet to avoid sogginess, add a squeeze of fresh lemon before serving to brighten it back up.

Q: How can I turn this into a main dish or add protein?

Toss in chickpeas, white beans, pan-fried tofu, or top with a poached or fried egg. Stir cooked pasta or quinoa into the warm spinach with a little extra olive oil and Parmesan or nutritional yeast for a quick, satisfying meal.

Garlicky Sautéed Spinach Recipe Substitutions and Variations

Spinach: swap for baby spinach (use same weight), or for a sturdier green use Swiss chard or curly kale (same weight but remove stems and cook 2-3 minutes longer). Frozen chopped spinach works too, about 12-16 oz, thaw and squeeze out excess water.
Extra virgin olive oil: use avocado oil or grapeseed oil if you need a higher smoke point, or light olive oil for similar flavor but less intensity; use 1:1.
Unsalted butter: replace 1:1 with vegan butter for a dairy free version, or just add an extra tablespoon of olive oil if you don’t want butter flavor.
Grated Parmesan: swap with Pecorino Romano or Asiago for a similar salty, nutty punch, or use 2 tbsp nutritional yeast for a vegan, cheesy flavor (1:1).

Pro Tips

1. Dry the spinach like crazy. If its even a little wet the pan will steam them and youll get soggy, limp greens instead of bright, snappy leaves. Use a salad spinner then press with towels, and if needed cook in batches so nothing piles up.

2. Salt early to pull moisture out, it speeds wilting and concentrates flavor, but taste at the end and adjust. A little coarse kosher salt works best, just dont oversalt right away cause cheese or stock later can push it over.

3. Keep the pan hot and keep tossing so the spinach cooks fast, about 2 to 3 minutes. Overcooking makes them dull and stringy, and if your garlic starts to brown too much a quick squeeze of lemon will help tame the bitterness.

4. Finish off the heat with a drizzle of good olive oil or a pat of butter for a silky sheen, or stir in nutritional yeast for a vegan umami boost. Reheat leftovers quickly in a screaming hot skillet, not the microwave, so they dont go limp.

Garlicky Sautéed Spinach Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

126

kcal

Equipment: 1. Large skillet (10 to 12 inches), stainless steel or nonstick, for quick high heat cooking
2. Long tongs, for piling and tossing the spinach as it wilts
3. Salad spinner or plenty of clean kitchen towels/paper towels to dry the leaves good so they wont steam
4. Cutting board, stable and roomy
5. Sharp chef’s knife, for shallot and garlic (keep it sharp, makes life easier)
6. Measuring spoons (tablespoon and 1/2 tsp) for oil, salt, lemon, etc
7. Microplane or fine grater for Parmesan or zesting the lemon
8. Silicone spatula or wooden spoon to scrape up pan juices and toss gently

Ingredients

1 lb fresh spinach (about 450 g), stems trimmed and leaves rinsed
2 tbsp extra virgin olive oil
1 tbsp unsalted butter, optional (use 1 tbsp vegan butter or extra olive oil for vegan)
3 large garlic cloves, thinly sliced or minced (use more if you like it garlicky)
1 small shallot, finely chopped, optional
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper freshly ground
Pinch red pepper flakes, optional
1 tbsp fresh lemon juice, optional, fresh squeezed
2 tbsp grated Parmesan, optional (replace with 2 tbsp nutritional yeast for vegan)

Directions

Trim and rinse 1 lb (about 450 g) fresh spinach, then spin or pat very dry with towels so it wont steam in the pan; if leaves are huge chop them roughly.
Heat a large skillet over medium high, add 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter if using (swap the butter for 1 tbsp vegan butter or another tbsp olive oil for vegan). Heat until the oil shimmers and butter melts.
Add 1 small finely chopped shallot if using, saute about 30 seconds until soft, then add 3 large garlic cloves thinly sliced or minced and a pinch of red pepper flakes if you like heat; cook 20 to 30 seconds until fragrant but dont let the garlic burn.
Pile in the spinach in batches if needed, tossing with tongs as it wilts; sprinkle 1/2 tsp kosher salt over it early so the leaves release water and wilt faster.
Keep the pan on medium high and toss continuously until all the leaves are just wilted and bright green, about 2 to 3 minutes total; dont overcook or it gets soggy.
Off the heat stir in 1 tbsp fresh lemon juice if using, 1/4 tsp freshly ground black pepper, and 2 tbsp grated Parmesan or 2 tbsp nutritional yeast for the vegan option; taste and add more salt if needed.
If you want silky glossy greens, toss with a little more olive oil or a pat of butter right at the end so it melts into the pan juices; if garlic got a bit too brown a squeeze of lemon will help tame the bitterness.
Serve immediately as a 5 minute side with eggs, pasta or steak; store leftovers in the fridge up to 2 days and reheat quickly in a hot skillet so they dont go limp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.