Sauteed Spinach

Looking for a quick, healthy side dish that goes with everything? This garlic sautéed spinach is one of my weeknight go-tos. It’s flavorful, packed with nutrients, and takes less than 10 minutes from start to finish. Whether you’re cooking for yourself or feeding your family, it’s a super easy way to get make spinach taste really, really good. 

Spinach might not seem exciting, but when you add golden brown garlic slices and finish it with lemon juice? Total game changer. Add some creamy feta, goat cheese, or Parmesan cheese for even more flavor. 

If you're a fan of fast vegetable sides, you might also love my Sautéed Zucchini with Parmesan or this flavorful Sautéed Mushrooms.

One more tip! If you’re wondering what to do with leftovers, they’re perfect for folding into my Spinach Quiche—an easy, crowd-pleasing brunch idea.

Why I Love This 10 Minute Sautéed Spinach

Although we all think of this nutritious green for spinach salads, green smoothies, and egg dishes - we forget just how good it can be on its own! 

• Fast: On the table in under 10 minutes - even faster with frozen spinach! 
• Nutritious: High in fiber, iron, and vitamins A, C, and K. Spinach truly is a powerhouse when it comes to nutrients. 
• Flavorful: Garlic, olive oil, and lemon ensure these greens taste amazing.

I make this at least once a week, and it’s especially great when I need something green but don’t want to go through the steps of making a salad. 

Ingredients (+ Frozen Spinach Option!)

You only need a few simple ingredients, but there's so many ways to customize this dish. Here’s what I use, and how you can tweak it:

• Spinach: Baby spinach is my favorite for this recipe—it’s tender and cooks quickly. Regular spinach works too, just remove any tough stems. You’ll need about 10 ounces, it shrinks a ton during cooking.
• Garlic: Thinly sliced garlic gives the oil a ton of flavor. I like 2–3 cloves, but you can adjust to taste. Minced garlic will also work. I don't recommend garlic powder, it just doesn't add the same fresh flavor.
• Olive oil: This adds flavor and helps everything cook evenly. Avocado oil is a good substitute if you're out.
• Red pepper flakes (optional): I love adding a pinch for a little heat. Totally optional if you're cooking for kids or just don’t love spice.
• Lemon juice: A little acidity brightens the whole dish. No lemon? Try a splash of vinegar—balsamic, red wine, or even apple cider vinegar all work well.
• Salt and pepper: Essential for bringing out all the flavors.

Can I use frozen spinach? Yes, just make sure it’s fully thawed and press out as much water as possible. It won’t be quite as fresh-tasting, but it’s great in a pinch.

How to Make Garlic Sautéed Spinach

This is a one-pan recipe that’s just as easy as it sounds. Here’s how I do it:

Step 1: Sauté the garlic

Start by heating your olive oil in a large skillet over medium heat. Add the sliced garlic and let it cook gently—you're looking for light golden color, not overly browned or burnt since the garlic will get bitter. This step infuses the oil with flavor, so don’t rush it.

Pro tip: If you want crispy garlic, slice it thin and cook it a little longer over medium-low heat.

Step 2: Wilt the spinach

Add your spinach a few handfuls at a time, stirring as you go. It’ll look like too much at first, but it cooks down fast. Keep tossing it in the garlicky oil until it's just wilted and bright green—this usually takes about 2–3 minutes.

Note: If there’s too much liquid, you can turn up the heat to cook it off or pour off the excess. 

Step 3: Finish and serve

Once the spinach is wilted, season it with salt and pepper, then add a big squeeze of lemon juice. That bit of acid ties everything together and balances the richness from the oil. Serve it hot, straight from the skillet!

What’s the best way to keep sauteed spinach from getting watery?

Spinach releases a lot of moisture as it cooks. To avoid excess liquid, cook it over medium-high heat and don't cover the pan. You can also drain off any liquid at the end or briefly increase the heat to cook it off.

Variations and Recipe Ideas

This garlic sautéed spinach is endlessly adaptable. Once you’ve made it a few times, try mixing it up with these easy variations:

• Creamy Spinach: Stir in a splash of heavy cream, coconut milk, cream cheese, or Greek yogurt at the end for a rich, comforting version—great with steak or pasta. When I make this version, I always add some Parmesan cheese as well. 
• Spicy Spinach: For extra heat, amp up the red pepper flakes or add a spoonful of harissa or sriracha.
• Cheesy Spinach: Sprinkle with Parmesan, crumbled feta, or goat cheese just before serving. It adds a salty, creamy touch that takes this simple dish up a notch.
• Garlic and Mushroom Spinach: Add sliced mushrooms and sauté them with the garlic until browned. Then add the spinach—this combo is perfect with steak or chicken.
• Lemony Chickpea Spinach: Toss in a cup of drained canned chickpeas for a more filling side, then finish with lemon zest and juice.
• Asian-Inspired Spinach: Use sesame oil instead of olive oil and finish with soy sauce, sesame seeds, and a dash of rice vinegar for an easy twist.

You can also swap the spinach for other leafy greens like kale, collard greens, or Swiss chard—just increase the cooking time and remove tough stems first.

What to Serve with Garlic Sautéed Spinach

This is one of those sides that goes with almost anything. Here are some of my favorite pairings from the blog:

• Grilled Chicken Breast: The lemon and herbs pair perfectly with garlicky greens.
• Parmesan Crusted Tilapia: A light, crispy fish that’s delicious with sautéed spinach.
• Pasta with Tomatoes and Garlic: Toss some spinach right into the pasta for extra veggies.
• Vegetarian Egg Muffins: Serve spinach on the side or chop and stir it right into the mix.
• Slow Cooker Pork Tenderloin: The garlicky spinach cuts through the richness of the meat beautifully.

You could also fold the spinach into eggs, layer it into wraps or sandwiches, or mix it into a grain bowl for a fast weekday lunch. It’s also delicious folded into an omelet or tossed with cooked rice or quinoa for a fast veggie boost.

Storage and Leftovers

This is one of those dishes that’s best fresh, but you can store leftovers:

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat, or microwave. Add a splash of water or broth if it looks dry.