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10-Minute Sautéed Spinach

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5 from 7 votes

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!

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 Cheesy Quiche Florentine (Spinach Quiche).

Sautéed Spinach 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.
Sautéed spinach ingredients

How to Sauté Spinach

Full instructions in the recipe card; this is just an outline!

  1. Add.

    Add olive oil, garlic, hot pepper flakes, nutmeg, and salt to the bottom of a large pot. Then add the spinach.

  2. 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!
    Sauté spinach for about 5 minutes until just wilted.

Frequently Asked Questions (FAQs)

What else can I add to sautéed spinach?

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!

How do I store sautéed spinach?

Once cooled, store in an airtight container in the fridge.

How long does sautéed spinach last?

Sautéed spinach keeps well for up to 5 days in the fridge.

How do I reheat sautéed spinach?

Reheat in increments of 30 seconds in the microwave, or on the stove over low heat, tossing until hot.

Can I freeze sautéed spinach?

Yes, you can freeze for up to a year!

Tips for Sautéed Spinach

  • 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:

More Spinach Recipes You’ll Love!

Sautéed Spinach Recipe

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!
5 from 7 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: American, French
Keyword: any season, spring
Servings: 4 servings
Calories: 92kcal
Author: Tastefully Grace

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

Serving: 1serving | Calories: 92kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 90mg | Potassium: 642mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10634IU | Vitamin C: 33mg | Calcium: 117mg | Iron: 3mg
Tried this recipe?Let us know how it was!
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2 Comments

  1. Paul Whitson
    April 17, 2023 / 7:12 pm

    Looks good

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