Learn how to cook the best spinach side dish in just 10 minutes, sautéed with fresh garlic and a few other pantry ingredients. Getting your veggies in never tasted this good – and was this easy!
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Spinach, especially cooked spinach, gets a bad rap. But this sautéed spinach recipe will turn cooked spinach haters into #1 fans. It’s simple, easy, and versatile! I have to provide you with fair warning though…you might turn into Popeye soon enough!
Want more spinach? Try this Quiche Florentine.
Sautéed Spinach Recipe Ingredients
- Fresh spinach – you’ll need lots of fresh spinach for this recipe. I like baby spinach the best. The spinach will wilt down to over half less of the volume that you originally started with.
- Garlic – garlic…because garlic!
- Extra virgin olive oil – a little olive oil goes a long way. Spinach has a high water content so you don’t need a lot of oil to sauté spinach.
- Nutmeg – nutmeg adds warm, nutty undertones. It’s the secret ingredient.
- Crushed red pepper flakes (optional) – if you like a bit of spiciness like me, add a dash of crushed red pepper flakes.
Steps to Make Sautéed Spinach
Learn how to sauté spinach in a few easy steps. Full instructions in the recipe card; this is just an outline!
- Add.
Add olive oil, garlic, hot pepper flakes, nutmeg, and salt to the bottom of a large pot. Then add the spinach.
- Sauté.
Turn heat to medium-high. Once you hear sizzling, start to toss spinach constantly. In roughly 5 minutes, the spinach will be completely wilted. Once all spinach is just wilted, turn heat off, sprinkle with a little more salt, and serve!
Tips and Tricks
- I don’t recommend using frozen spinach. Fresh baby spinach is the best option.
- Don’t overcook spinach. Overcooked spinach will be bitter and gray (instead of bright green). As soon as it’s wilted, it’s ready!
- It looks like a lot of spinach, but when cooked down, spinach will lose over half its volume.
- A little olive oil goes a long way since spinach has a lot of natural water content.
What to Serve With Sautéed Spinach
Sautéed spinach is an awesome veggie side dish to serve with brunch or dinner. Here are a few serving suggestions:
- Breakfast foods like a French Omelette, Scrambled Eggs, or Breakfast Potatoes
- Meats like Air Fryer Pork Chops, Baked Chicken Thighs, Chicken Adobo, Pan Seared Steak, or Parmesan Crusted Chicken
- Seafood like Blackened Salmon, or Seared Scallops
Frequently Asked Questions
Add a dash of vinegar, bacon crumbles, parmesan or feta cheese, lemon juice, a dollop of Dijon mustard, minced shallots, toasted pine nuts, walnuts, mushrooms, or sesame seeds to spice things up!
Once cooled, store in an airtight container in the fridge.
Sautéed spinach keeps well for up to 5 days in the fridge.
Reheat in increments of 30 seconds in the microwave, or on the stove over low heat, tossing until hot.
Yes, you can freeze for up to a year!
More Veggie Recipes You’ll Love!
10-Minute Sautéed Spinach
Ingredients
- 16 ounces fresh spinach
- 3 large garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon ground nutmeg
- Crushed red pepper flakes, to taste (optional)
- Salt, to taste
Instructions
- Add olive oil, garlic, hot pepper flakes, nutmeg, and salt to the bottom of a large pot. Then add the spinach.
- Turn heat to medium-high. Once you hear sizzling, start to toss spinach constantly. In roughly 5 minutes, the spinach will be completely wilted. Once all spinach is just wilted, turn heat off, sprinkle with a little more salt, and serve! You can also keep spinach on very low heat until ready to serve.
Video
Notes
- I don’t recommend using frozen spinach. Fresh baby spinach is the best option!
- Don’t want any spiciness/kick? Opt out of the crushed red pepper flakes.
You can grate your own nutmeg or use pre-ground nutmeg. Nutmeg adds warm, nutty undertones. It’s the secret ingredient! - Don’t overcook spinach. As soon as it’s wilted, it’s ready.
- It looks like a lot of spinach, but when cooked down, spinach will lose over half its volume.
- A little olive oil goes a long way. Don’t use more than listed in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks good
Let me know if you try!
Grace