Learn to make the best sautéed spinach in just 10 minutes! Kissed with lemon and studded with garlic, this recipe using simple ingredients to deliver a flavor-packed, nutrient-dense dish that can be used in endless ways!
Kristen’s Key Tips for Sautéed Spinach
Wilted, soggy spinach is not at all appealing. But sautéed spinach, when prepared correctly, is crave-worthy! It is bold, bright, and silky (not slimy!) Just be sure to follow my tips for perfect results.😉
- Dry Spinach Well. In order to prevent slimy cooked spinach, you want to ensure your spinach is dry before it hits the skillet. Give it a good wash and pat it dry with a clean kitchen towel. Using pre washed spinach? I still recommend patting it dry.
- Burn the Garlic? Start Over! If the garlic gets browned too much, you need to start over. Burnt garlic will ruin any dish.
- Be Prepared for the Wilt. Fresh spinach has a lot of water content that is released when cooked. Be prepared for a drastic reduction in volume when sautéing spinach–we are talking 10 cups of spinach quickly become just 1 cup of sautéed spinach.
Happy Cooking! xo Kristen
Ingredients for Sautéed Spinach
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Spinach: You can opt to use baby spinach or mature spinach. For mature leaves, you will want to remove and discard any woody stems before sautéing the spinach.
- Oil: Extra virgin olive oil or avocado oil are the best options in terms of nutrition, standing up the heat, and flavor.
- Lemon: Fresh lemon juice adds a bright finish to make the flavors POP!
- Seasonings: Fresh minced garlic, kosher salt, pepper, and crushed red pepper flakes. Adjust the amount of red pepper flakes based on personal preference.
- Optional Additions: Finish Sautéed Spinach by adding golden raisins for sweetness and texture or grated parmesan cheese right before serving to dress up this simple recipe.
How to Sauté Spinach
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Sauté Garlic.In a large non-stick stock pan (or dutch oven), heat the olive oil over medium heat. Add in the garlic and saute for just 30 to 60 seconds, or until just fragrant.
- Add Spinach. Add the spinach, tossing gently to coat with olive oil. Cover, cook on low heat for just a couple of minutes.
- Season. Add in the salt, pepper, and red pepper flakes and continue to sauté until the spinach is fully wilted. Once wilted, remove from the heat and squeeze fresh lemon juice over the spinach. Taste and serve.
Ways To Serve Sautéed Spinach
Garlicky, earthy, and bright, sautéed spinach makes a stand alone side dish (especially when paired with a ribeye steak or honey lemon chicken.) But don’t stop there! Use this nutrient-dense side as flavorful addition in the following ways.
- Add to Pasta: Toss cooked pasta with the garlic sauteed spinach and a healthy drizzle of olive oil for a simple meal. Sautéed spinach is also great mixed into baked rotini before baking or folded into pasta primavera or Instant Pot rigatoni right before serving.
- Filling for Lasagna/Stuffed Shells: Squeeze out the excess moisture in the sautéed spinach and then add to the ricotta/cottage cheese filling in Homemade Lasagna, Stuffed Shells, or Instant Pot Lasagna for insane flavor (and a boost of nutrients.)
- Pair with Eggs: Fold into an omelet or combine with scrambled eggs for a quick breakfast. Or add the sautéed spinach to breakfast burritos, egg sandwiches, quiche, frittatas, or egg bites.
- Serve over Grains: Serve sautéed spinach over Instant Pot brown rice, Instant Pot quinoa, or creamy grits for added flavor and nutrition.
- Add to Pizza: Sautéed spinach is the star in my Spinach Pizza, but is also fabulous as a quick topping to pita pizzas, bagel pizzas, or English muffin pizzas.
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Wash 1 pound fresh spinach well. Use a kitchen towel to fully remove liquid from spinach leaves. Remove and discard any large stems on the spinach.
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In a large non-stick stock pan (or dutch oven), heat 1 tablespoon extra virgin olive oil over medium heat. Add in 3 cloves garlic (minced) and cook for 30 seconds, or until JUST fragrant.
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Add in spinach, packing it down a bit if needed. Gently stir with a wooden spoon to coat the spinach as best as you can with the oil. Turn heat to low, cover and cook for 2 minutes.
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Remove the lid, increase the heat to medium, add ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes. Continue to saute, uncovered, stirring frequently with a wooden spoon, for 1-2 minutes, or until spinach is just wilted.
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Remove from heat and drain off any excess liquid from the pan, if needed.
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Add juice of 1 medium lemon (and optional 2 tablespoons golden raisins OR 2 tablespoons grated Parmesan cheese if desired). Taste and add additional salt if needed and serve immediately.
Remove Excess Liquid (crucial if adding to fillings in quiche, lasagna, etc). After sautéing the spinach, remove it from heat and it into a fine mesh colander, and gently push down with a wooden spoon to remove any liquid.
Storage: Allow to cool, transfer to an airtight container, and store in the refrigerator for 3-4 days.
Calories: 84kcalCarbohydrates: 11gProtein: 3gFat: 4gSodium: 676mgPotassium: 697mgFiber: 2gSugar: 4gVitamin A: 10705IUVitamin C: 33.5mgCalcium: 120mgIron: 3.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2019 and updated in 2025.
