This sautéed spinach recipe is the best way to cook spinach and is one of the go-to side dishes I make for weeknight dinners. There is very little prep: Just chop a few cloves of garlic and wash and spin the baby spinach. Stand by, cooking spinach takes so little time you can barely step away from the stove before it is done!

Ingredients for Sautéed Spinach

• Spinach: Two 5-ounce packages of fresh baby spinach or a total of 10 ounces. You can also use mature spinach, but make sure the stems are snapped off. Even prewashed baby spinach should be washed in cool water and spun dry.
• Garlic: 3 cloves of fresh garlic, minced, or shallots are a good alternative.
• Extra-Virgin Olive Oil: I typically use EVOO for cooking spinach, but any high-heat cooking oil works.
• Red Pepper Flakes, Salt, and Pepper: For seasoning. A little kick of heat from red pepper flakes is a nice addition, but skip it if you prefer milder flavors.
• Lemon: A squeeze of fresh lemon juice at the end helps balance any bitterness, but this is optional. Balsamic vinegar is another nice alternative that adds a sweeter finish.

Should You Wash Spinach?

Yes, wash baby spinach even if it says “triple washed” on the packaging. Cleaning removes sand and grit and allows you to discard any wilted or rotten leaves. Freshly picked spinach should be washed multiple times with cool water, and ensure you spin the spinach dry before cooking.

How To Sauté Spinach

Check Your Mise En Place: It’s essential that everything is ready before you start cooking this quick spinach recipe. Chop the garlic, wash the spinach, and prepare the other ingredients; the entire cooking process takes only about 3 minutes once your skillet is hot!

Step 1: Cook Garlic in Oil

Heat oil over medium-high heat in a large skillet or sauté pan. Add the minced garlic and crushed red pepper flakes. Cook while stirring until fragrant but not browned, about 20 to 30 seconds.

Step 2: Add Spinach Leaves

Immediately add as much spinach to the skillet as possible. It’s fine if it doesn’t all fit initially!

Step 3: Stir Quickly

Using tongs, quickly turn the spinach until it starts to wilt. If you haven’t added all the spinach yet, do so once it starts to shrink down.

Step 4: Season with Salt and Pepper

As the spinach wilts, sprinkle with salt and pepper. Keep stirring until it is fully wilted, about one more minute. Pro Tip: Avoid letting spinach sit too long in the pan to prevent it from overcooking and becoming watery.

Step 5: Add Lemon Juice Before Serving

Transfer the spinach to a plate or bowl, leaving any excess liquid behind. Squeeze fresh lemon juice over the top if desired before serving.

Serving Suggestions

This easy sautéed spinach pairs wonderfully with a variety of dishes, such as grilled chicken, pasta, or as a bed for fish. You can also enjoy it with a sprinkle of toasted nuts or grated cheese for added texture and flavor.

Variations to Try

• Drizzle high-quality aged balsamic vinegar instead of lemon for a sweet and tangy note.
• Add grated Parmesan cheese to enhance flavor.
• Mix in toasted pinenuts or crumbled goat cheese for extra richness.
• Incorporate dried fruit like cranberries for a touch of sweetness.
• Throw in chickpeas for a hearty vegetarian main dish.
• Add unsalted butter for richness before serving.

Reheating and Storing Leftovers

• Storage: Keep leftovers in an airtight container in the fridge for up to three days.
• Reheating: Use the microwave for 2 minutes on high, stirring halfway through, or reheat in a non-stick skillet with a bit of oil until hot.
• Freezing: Spread cooked spinach on a parchment-lined sheet pan to freeze. Once solid, transfer to a resealable bag and freeze for up to three months.