In under 10 minutes you can have this easy Sautéed Spinach recipe ready and on your dinner table! Quickly transform fresh baby spinach into a side dish masterpiece with minced garlic, caramelized onions, and a burst of lemon juice. This simple and healthy side dish can be served on busy weeknights or along with holiday feasts!
10-Minute Sautéed Spinach Recipe
To be honest, I can’t even believe I am writing this recipe post right now.
For my entire life I have SWORN that I was NOT a fan of sautéed spinach.
And it’s not because I hadn’t tried! Oh no. I had tried it ALL… at least I thought.
Then one day I had a very, very small side of sautéed spinach with garlic and onions… and I didn’t hate it!
In fact, once I learned how the simple addition of fresh garlic and finely minced onions could transform this seemingly bitter vegetable, I was hooked!
I now make this sautéed spinach recipe almost weekly.
Because not only is it incredibly tasty, but it’s also SUPER healthy for you.
And it’s a great way to use up a carton of baby spinach before it goes bad. <– Totally guilty of doing this WAY too often!
Ingredients
The simple ingredients you need to make this sautéed spinach recipe include:
- Spinach. Baby leaves are best. You can remove the stems if you’d like, but it’s not necessary. You can also sauté large spinach leaves, but they will take longer to cook.
- Oil. Any kind will do. Olive oil adds a great flavor, while avocado oil is more mild. Butter can even be substituted if you don’t need to avoid dairy.
- Onion. Sweet onion is preferred, but white onions are another option. Be cautious if you choose red onion as they’re normally pretty bitter. No matter which type you pick, dice the onion very thin.
- Garlic. As always, fresh, finely minced garlic is best. Since the spinach cooks down quite a bit, a little bit of garlic goes a long way. Use 2 cloves for about 5 ounces of spinach.
- Lemon juice. This is totally optional, but can be added at the end. Be sure to remove the spinach from the heat before mixing it in to avoid getting an unpleasant bitter taste.
How to Sauté Spinach
The basic steps for sautéing spinach are simple to follow:
Remove Stems
If you are using baby spinach this step is not necessary, but if you have larger leaves with thicker stems you might want to remove them.
You can either slice them off or gently tear the stems away.
Sauté Onions and Garlic
Heat a large pan over medium high heat on the stove. Add the oil and onions. Sauté for 3 to 4 minutes.
Add the garlic and continue cooking for an additional minute.
This creates a base. You want the onions to cook down almost fully so they become tender and somewhat caramelized to avoid adding more bitterness to the dish.
Use a larger pan than you’d think in order to fit all of the spinach comfortably before it cooks down.
Add in Spinach
You won’t be able to fit it all in at one time, so add to the pan in increments. Before it’s completely wilted, mix in another batch with salt and pepper. Err on the side of using less salt and pepper, you can always add more in at the end.
Do not over-cook in order to avoid a slimy texture. The spinach will continue to soften as it cools down.
Serve with Lemon
While optional, fresh lemon juice offers a lovely freshness and really brightens up this seemingly boring side.
You can also add feta, bacon, or other of your favorite toppings.
Meal Prep and Storage
- To Prep-Ahead: You can make sautéed spinach in advance, but it tastes best when served immediately after cooking.
- To Store: Keep cooked spinach in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months. Add to soups, stews, or dips!
- To Reheat: Return to a skillet over medium-low heat, or microwave stirring occasionally until heated through.
FAQs
Spinach is a superfood packed with vitamins A and E, fiber, protein, fiber, calcium, and iron. Sautéing is a healthy way to prepare the greens.
Include onions and garlic that are almost caramelized, as well as citrus such as lemon or orange.
Spinach is pretty versatile and will pair nicely with garlic, thyme, oregano, sage, basil, dill, ginger, and even nutmeg.
As long as it is prepared in a healthy manner, cooked spinach is actually better for you. Because it cooks down, you consume more in a serving, meaning you get more of the benefits it packs in. Plus, by heating spinach you break down the oxalic acid, which inhibits your body’s absorption of nutrients.
Expert Tips and Tricks
- Baby leaves are better. They are more tender, and the stems do not need to be removed.
- Sauté in batches. Spinach shrinks down a lot, but all of the raw leaves will not fit in the pan at once. Mix more in as the rest cooks down.
- Cook until just softened. If it is cooked too long you will get a slimy texture.
- Drizzle on citrus. Add a burst of flavor and freshness with lemon or orange juice.
- Use in recipes. Skip the frozen spinach and add your own sautéed spinach instead!
More Spinach Recipes
This superfood is excellent in a wide variety of recipes! Try out the following to get more spinach in your life:
- Spinach Crustless Quiche
- Spinach Artichoke Stuffed Chicken
- Spinach Egg Muffins with Tomatoes
- Pineapple Spinach Green Smoothie
- Spinach Artichoke Stuffed Mushrooms
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Sautéed Spinach Recipe
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Ingredients
Instructions
- Prepare the Spinach: Remove stems from spinach leaves and discard, if desired.8 oz. baby spinach leaves
- Sauté Onion and Garlic: Add oil and onion to a large skillet over medium heat. Sauté for 3-4 minutes, or until the onion turns translucent. Add garlic and continue sauteing for an additional minute.1 Tbsp. oil, ¼ cup onion, 1-2 cloves garlic
- Sauté Spinach in Batches: Stir in half of the spinach leaves and sauté for 2 minutes, or until it begins to wilt. Stir in the rest of the spinach, salt, and pepper and continue cooking for 2-3 minutes.¼ tsp. salt, ⅛ tsp. black pepper
- Serve spinach immediately with a squeeze of lemon juice and enjoy!Lemon juice
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Notes
Meal Prep and Storage
- To Prep-Ahead: You can make sautéed spinach in advance, but it tastes best when served immediately after cooking.
- To Store: Keep cooked spinach in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months. Add to soups, stews, or dips!
- To Reheat: Return to a skillet over medium-low heat, or microwave stirring occasionally until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
