Sauteed Garlic Spinach s a go-to recipe for busy family nights. It is healthy, vegan, vegetarian, gluten-free, and tastes amazing.
Mmm, Sauteed Garlic Spinach is so yummy. I can say that because I eat it three times or more. I try to eat plenty of greens every single day. Salads can get kind of mundane so I find fun and tasty ways to eat my greens with different recipes. This simple sauteed garlic spinach recipe can often be found with a couple of fried eggs for breakfast or next to a salt and pepper chicken thigh or a good piece of baked cod with a tomato melon salsa. Spinach is a quiet unassuming green leaf vegetable. It takes on any kind of flavor and adds it amazing nutrients.
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I love the sauteed garlic spinach for many reasons, so much in fact I am going to list them because I LOVE lists!
Reasons I Love Cooking Fresh Spinach With Garlic
- Spinach is full of wonderful nutrients.
- Garlic also has health benefits and so much flavor. Studies have shown a reduction in cholesterol. I mean, if it tastes good and is real food I love it, but heck bring-on the health benefits.
- Fresh spinach is a must in our fridge each week. We use it for sauteed garlic spinach, blueberry chocolate smoothies, and salads! It really is the perfect green leaf vegetable.
- Sauteeing spinach is fast! I mean you can have this dish finished in 10 minutes!
- Leftovers make an amazing fresh egg omelet or Popeye worthy eggs benedict or just serve with a poached egg! Yumfest!
My Favorite Tools for Sauteeing Spinach With Garlic
- 12-inch Non-Stick Saute Pan – I have the space-saving set from Calphalon and I love it!
- For Large Batches, a Dutch Oven – 8qt is a great size.
- Good chef knife for mincing garlic.
- Wood Pan Paddle for giving the spinach a good stir.
- Salad Spinner – great for quick cleaning of all kinds of greens!
How To Cook Fresh Spinach with Garlic
Rinse with cold water and spin the spinach greens with a salad spinner. I love the Oxo salad spinner. Mine gets used several times a week and it just keeps on spinning!
In a large skillet or dutch oven, heat a couple of tablespoons of olive oil and 1 tablespoon of finely chopped garlic on medium heat for just under a minute. You just want to have a hint of the essence of the garlic with the oil.
Add 12 oz of spinach or more but remember it needs to fit the pan! Add a pinch of salt and pepper and stir.
Cook for a couple of minutes and give the spinach a stir with your wooden pan paddle. When the spinach is just wilted and still bright green remove from heat and serve immediately.
For more details see recipe below.
- 12oz Fresh Spinach
- 1 tablespoon finely chopped garlic
- 1 teaspoon salt
- 1 teaspoon black ground pepper
- optional: a pinch of Crushed red pepper
- Rinse with cold water and spin the spinach greens with a salad spinner.
- In a large skillet or dutch oven, heat a couple of tablespoons of olive oil and 1 tablespoon of finely chopped garlic on medium heat for just under a minute. You just want to have a hint of the essence of the garlic with the oil.
- Next, add spinach, salt, and pepper.
- Cook for a couple of minutes and give the spinach a stir with your wooden pan paddle. When the spinach is just wilted and still bright green remove from heat and serve immediately.
I used a crushed red pepper to add more heat or texture to the dish. I also loved the little pop of red in the photo.