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    Home » Vegetable Recipes » Sauteed Spinach

    Sauteed Spinach

    Last updated: Aug 7, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    In this easy sauteed spinach recipe, fresh spinach is cooked in garlic-infused olive oil, then dressed with butter and lemon juice.

    It's a simple and delicious side dish that's ready in minutes. It's so good that even my kids agree to eat it! So if you have reluctant vegetable eaters in your house, you should try this recipe.

    Sauteed spinach topped with butter.

    I enjoy spinach in many recipes, including steamed spinach, spinach quiche, and spinach artichoke dip.

    This sauteed spinach recipe is one of my favorites. Sauteing is a lovely way to prepare fresh spinach. The spinach is quickly cooked in olive oil with garlic and seasonings, then topped with butter. Simple and delicious!

    Jump to:
    • Ingredients
    • Variations
    • Sauteed Spinach Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Spinach Recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Olive oil: In this recipe, the spinach is cooked in olive oil. The butter is used not for cooking but for finishing the dish and adding another layer of flavor.
    • Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced tastes better.
    • Fresh spinach: I make life easy and buy a bag of pre-washed spinach leaves. But you can wash and dry them yourself as long as you ensure they are thoroughly dried.
    • To season: I season this dish simply with kosher salt and freshly ground black pepper.
    • To finish: Butter and freshly squeezed lemon juice. I love using creamy European butter; freshly squeezed lemon juice has the best flavor.
    The ingredients needed to make sauteed spinach.

    Variations

    • The best way to vary this recipe is to add spices. I love adding a pinch of onion powder and/or dried thyme.
    • You can cook the spinach in ghee instead of olive oil. It adds a wonderfully nutty flavor.
    • If you don't have fresh lemons, omit the lemon juice, or add a teaspoon of apple cider vinegar.

    Sauteed Spinach Instructions

    Here's an overview of the steps needed to make this recipe. Scroll down to the recipe card for detailed instructions.

    • In a very large, deep pot, heat the olive oil over medium heat. Add the garlic and cook it until no longer raw. (Photo 1).
    • Add the spinach, carefully mixing it with a wooden spoon to coat the leaves in the olive oil. (Photo 2).
    • Cook the spinach, stirring with a wooden spoon, until just wilted. (Photo 3).
    • Turn the heat off and stir in the salt, pepper, lemon juice, and butter.
    • Using a slotted spoon, transfer the spinach to a serving plate. (Photo 4).
    • Top it with more butter if you wish (it makes for a pretty presentation) and serve. (Photos 5-6).
    A six-photo collage showing the steps for sauteing spinach.

    Expert Tip

    While one pound of spinach may seem like a lot, remember that spinach loses a great deal of volume as it cooks. So this is a perfect amount of spinach for four people.

    You need a large, deep skillet or saucepan when making sauteed spinach to accommodate the large volume of raw leaves.

    Recipe FAQs

    What spices go well with spinach?

    Young baby spinach leaves are delicious and don't need too many spices. They go very well with salt, pepper, and garlic. You can also add a pinch of onion powder, nutmeg, thyme, and/or red pepper flakes.

    What takes the bitterness out of spinach?

    It helps to use young baby spinach leaves. They're not very bitter. In addition, citrus flavors help, so I like squeezing fresh lemon juice into this dish.

    What's the best oil for cooking spinach?

    I'm a big fan of using olive oil to cook it, then topping the finished dish with butter. But you can simply cook it in butter.

    What is the best way to prepare spinach?

    Spinach is delicious when prepared with heavy cream, butter, and parmesan. This creamed spinach recipe is lovely.

    But when you use fresh baby spinach leaves, they are so delicate, almost sweet. So you can use minimal ingredients and briefly saute them for a simple and delicious side dish.

    Serving Suggestions

    Sauteed spinach is easy to make, and it's ready quickly. I like to pair it with oven-baked or slow-cooked meats such as:

    • Ribeye roast
    • Baked chicken thighs
    • Beef back ribs
    • Country-style pork ribs
    • Slow cooker beef ribs

    It's also excellent as a bed for saucy dishes such as pork stew, fish stew, beef cheeks, and lamb shanks.

    Sometimes, I serve it with a couple of fried eggs, fluffy scrambled eggs, or grilled halloumi cheese for a tasty meatless meal.

    Storing Leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them in the microwave, covered, at 50% power.

    Sauteed spinach served on a white plate with a napkin and forks.

    More Spinach Recipes

    • Creamed spinach served in a white bowl.
      Creamed Spinach
    • Steamed spinach topped with melted butter.
      Steamed Spinach
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      Spinach Frittata

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Sauteed spinach topped with butter.
    4.99 from 107 votes
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    Sauteed Spinach Recipe

    In this easy recipe, fresh spinach is sauteed in garlic-infused olive oil, then dressed with butter and lemon juice. It's a simple and delicious side dish.
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 84kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 tablespoon olive oil
    • 1 tablespoon fresh garlic minced
    • 1 lb. baby spinach leaves pre washed
    • ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon of any other salt)
    • ¼ teaspoon black pepper freshly ground
    • 1 tablespoon unsalted butter
    • 1 teaspoon lemon juice freshly squeezed

    Instructions

    • In a very large, deep pot, heat the olive oil over medium heat for 3-4 minutes. Add the garlic and sauté for about 1 minute, until no longer raw but not browned.
    • Add the spinach, carefully mixing it with a wooden spoon to coat the leaves in the olive oil. Depending on how deep your skillet is, you might need to add it in several batches, as I do in the video below.
    • Cook the spinach, stirring with a wooden spoon, until it's just wilted, about 3 minutes. 
    • Turn the heat off and stir in the salt, pepper, lemon juice, and butter. You can also reserve the butter for topping the spinach after you remove it from the pan, as I do in the video. It makes for a pretty presentation.
    • Using a slotted spoon, transfer the spinach to a serving bowl. Serve immediately.

    Video

    Notes

    While one pound of spinach may seem like a lot, remember that spinach loses a lot of volume as it cooks. So this is a good amount of spinach for 4 people.
    And that's why you need a large, deep skillet or saucepan when making this recipe - to accommodate the large volume of raw leaves.
    You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them in the microwave, covered, at 50% power.

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    Nutrition per Serving

    Serving: 0.25recipe | Calories: 84kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 230mg | Fiber: 2g
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Cindy

      August 07, 2023 at 3:10 pm

      5 stars
      Absolutely delicious! I followed the recipe to a T and didn't change a thing. Will definitely make this again. Thank you!

      Reply
      • Vered DeLeeuw

        August 07, 2023 at 3:15 pm

        You're most welcome, Cindy!

        Reply
    2. Ramona G.

      August 06, 2023 at 1:12 pm

      5 stars
      I decided to cook the spinach in butter - you said it was a good variation. You were right! I sauteed it in butter, then topped with even more butter. I don't think I'll ever cook spinach any other way. This was perfect!

      Reply
      • Vered DeLeeuw

        August 06, 2023 at 3:14 pm

        Glad you liked it, Ramona! I often cook it in butter. It's lovely.

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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