Sautéed Spinach
Ligia Lugo
Published:
October 8, 2025
Last Modified:
November 29, 2025
Garlic-infused oil and a dash of salt is all it takes to turn a pile of spinach leaves into something delectable! My simple sautéed spinach is a fresh and healthy side dish that is ready in mere minutes.
If, like me, you find yourself on the never ending quest to get more leafy greens in your and your family’s diet, this spinach recipe is for you! I love to make a big batch of it and keep it in the fridge for a few days. I use it in ALL the ways.
Need a delicious side dish to go with dinner? Looking for a mix-in for your morning tofu scramble? Desperate for something to toss with pasta aside from tomato sauce (again)?
This simple sautéed spinach with garlic takes just 4 ingredients and can do it all.
Three cheers for getting leafy green goodness–actually, make that four cheers for doing it the easy way!
Ingredient Notes
- Olive oil – Since we’re going to be sautéing over medium-high heat, it’s best to use lighter olive oil as opposed to heavy extra virgin olive oil here.
- Fresh garlic – Fresh garlic is a must for this recipe! One large clove should do the trick or two smaller garlic cloves.
- Fresh spinach leaves – I wrote this recipe for 1 lb regular (about 2 bunches) spinach but you can definitely use fresh baby spinach leaves too! Keep it mind though that it cooks down a bit more than mature spinach, so you may need to have a little extra if going with the baby stuff. Remove the leaves from any tough stems and wash and dry it thoroughly before use.
- Salt – The only seasoning needed! A pinch of salt will bring out the natural flavor of the spinach.
Step-by-Step Instructions
- Infuse oil. Place a large, wide skillet over medium heat and add olive oil. Add a whole garlic clove to the hot oil and swirl it around briefly, then allow it to infuse for about a minute.
- Add spinach. Add washed, very dry spinach to the hot garlic oil.
- Cook. Use tongs or a wooden spoon to stir the spinach continuously as it cooks. Cook for about 2 minutes, until the spinach is soft and wilted, then remove from the heat.
- Season and serve! Season with salt and black pepper if you like, then remove the garlic clove. Drain any excess liquid and serve. Cooked spinach loses its heat quickly so I recommend enjoying this one right away.
Watch Us Make Sautéed Spinach
Tips From Ligia
Wash and dry your spinach very well!
This is important because adding wet spinach to hot oil can cause dangerous (and messy!) splattering. Unless your spinach is pre washed–most baby spinach sold in bags already is–you’ll want to submerge the leaves in cold water and give them a swish to dislodge any sand or dust. Then transfer the leaves to a salad spinner and take them for a spin until all excess water is removed.
How To Store
Refrigerating Refrigerate any leftover sautéed spinach in an airtight container for up to 4 days.
Freezing Cooked spinach freezes quite well! Just pop it into a freezer-safe container or zip-top bag and freeze for up to 3 months.
Thawing When ready to use, thaw in the refrigerator for several hours or overnight.
Reheating You can reheat cooked spinach in a skillet over low heat, stirring constantly for a minute or two until hot. The microwave is also a good option, just put your spinach in a microwave safe bowl and cover. Heat it in 15 second increments, stirring in between, until armed through.
Sautéed Spinach Recipe
Ingredients
- 1 Tbsp olive oil
- 1 clove garlic
- 1 lb. fresh spinach
- Salt, to taste
Instructions
- Place a large, wide skillet over medium heat and add olive oil. Add a whole garlic clove to the hot oil and swirl it around briefly, then allow it to infuse for about a minute.
- Add washed, very dry spinach to the hot garlic oil.
- Use tongs or a wooden spoon to stir the spinach continuously as it cooks. Cook for about 2 minutes, until the spinach is soft and wilted, then remove from the heat.
- Season with salt and black pepper if you like, then remove the garlic clove. Drain any excess liquid and serve. Cooked spinach loses its heat quickly so I recommend enjoying this one right away.
