I made the Best Sauteed Spinach and ended up with glossy, garlicky leaves that steal the show on any plate.

Jump to Recipe

I’m obsessed with Sautéed Spinach With Garlic because it’s loud, green, and refuses to be boring. I love that bright garlicky hit and the way olive oil makes the leaves glossy and serious.

Best Sauteed Spinach for throwing next to anything that needs a clean, punchy side. But it’s not precious.

Fast, messy, and honest. I shove handfuls into a pan and watch the pile shrink into something intense and leafy.

And yes, the garlic stays hero, not shy. No fluff.

Just big flavor, melt-in-mouth greens that make me eat vegetables without guilt. I want seconds, always.

No apologies, ever.

Ingredients

Print Recipe (No Advertisments)

Fresh spinach: Bright, leafy base that wilts down but still tastes green and clean.
Extra virgin olive oil: Smooth mouthfeel, a little fruitiness that coats every leaf.
Unsalted butter optional: Adds silky richness and makes it feel a bit indulgent.
Garlic cloves: Punchy, warm garlic kick; use more if you like bold garlic.
Kosher salt: Brings out the spinach’s natural taste without being harsh or metallic.
Black pepper: Mild heat and earthy bite that keeps it from tasting flat.
Red pepper flakes optional: Adds quick heat, gives it a pleasant tiny kick.
Fresh lemon juice: Bright acid that cuts through richness and makes it pop.
Water or broth optional: Helps things wilt evenly and keeps it from drying.
Parmesan cheese optional: Salty, nutty finish that makes it feel complete.

Ingredient Quantities

1 lb fresh spinach (about 10 to 12 cups loosely packed)

2 tbsp extra virgin olive oil

1 tbsp unsalted butter optional

3 garlic cloves minced (or more if you like it garlicky)

1/2 to 1 tsp kosher salt, to taste

1/4 tsp freshly ground black pepper

1/4 tsp red pepper flakes optional for heat

1 tbsp fresh lemon juice (about half a lemon)

2 tbsp water or low sodium vegetable/chicken broth optional to help wilt

2 tbsp grated Parmesan cheese optional for serving

How to Make this

Print Recipe (No Advertisments)

1. Rinse spinach well and spin or pat dry, trim any big stems if you want, then loosely pile it up so you know you have about 10 to 12 cups.

2. Heat a large skillet over medium high heat and add 2 tbsp extra virgin olive oil and 1 tbsp butter if using; let the butter melt and the oil shimmer but not smoke.

3. Add 3 minced garlic cloves and sauté about 30 seconds to 1 minute until fragrant, stirring constantly so it doesnt burn.

4. Toss in a pinch of red pepper flakes if you want heat, then add a big handful of spinach to the pan, pile it up, and let it sit 20 to 30 seconds so it begins to wilt.

5. Using tongs or a spatula, toss the spinach to move the wilted leaves to the edges and add more spinach in batches until all is in the pan, it will look like way too much but it cooks down fast.

6. If the pan is dry and the spinach is taking too long to collapse, add 1 to 2 tbsp water or low sodium broth to create steam and cover for 30 seconds to finish wilting.

7. Once all the leaves are mostly wilted but still bright green, season with 1/2 to 1 tsp kosher salt (add up to 1 tsp if you like), 1/4 tsp freshly ground black pepper, and squeeze in 1 tbsp fresh lemon juice, then toss to combine.

8. Taste and adjust seasoning, add a little more lemon or salt if needed. If you used butter leave it in to melt into the greens for extra richness.

9. Transfer to a serving bowl and sprinkle 2 tbsp grated Parmesan if desired, serve immediately while hot.

Equipment Needed

1. Salad spinner or large colander and clean kitchen towel
2. Large skillet (about 10 to 12 inch)
3. Tongs or a wide spatula
4. Chef knife and cutting board (for garlic and trimming stems)
5. Measuring spoons (for oil, butter, salt, pepper, red pepper flakes)
6. Small bowl and fork or lemon reamer (to catch and squeeze the lemon)
7. Grater or microplane (for fresh Parmesan)
8. Heatproof spatula or wooden spoon (for stirring and tossing)
9. Serving bowl or plate and a pair of tongs for plating

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes, but thaw it fully and squeeze out as much water as you can before cooking. Frozen spinach is already wilted so add it near the end to warm through and skip the extra water or broth.

Q: How do I prevent the garlic from burning? A: Cook garlic on medium-low in the olive oil (and butter if using) until fragrant, about 30 to 45 seconds, then add the spinach right away. If garlic browns too fast, reduce heat and add a splash of water or broth to cool the pan.

Q: The pan gets crowded, how do I fit 10 to 12 cups of spinach? A: Spinach wilts down huge, so it's fine to pile it in. Add it in batches if you prefer, tossing each batch until it collapses, then add more. Keep the heat medium-high so it wilts quickly without steaming too long.

Q: Can I make this ahead and reheat? A: Yes. Cool quickly, store in an airtight container in the fridge up to 3 days. Reheat gently in a skillet with a little olive oil or a quick zap in the microwave for 30 to 60 seconds. Add lemon juice after reheating for brightness.

Q: I want it creamier or richer. What can I add? A: Stir in a splash of cream, a tablespoon of cream cheese, or extra butter at the end. A sprinkle of grated Parmesan also melts into a nice creamy finish.

Q: How spicy will the red pepper flakes be and can I skip them? A: They add a mild kick, but you can totally skip them if you don't like spice. Start with a pinch if you want just a hint, or increase to taste if you like it hotter.

Best Garlic Sauteed Spinach! Recipe Substitutions and Variations

Fresh spinach: baby spinach for faster wilting, or chopped kale if you want more chew and nutrients (massage kale a bit first so it softens).
Extra virgin olive oil: avocado oil for higher heat, or light olive oil if you want a milder taste.
Unsalted butter: ghee for nuttier flavor and higher smoke point, or a drizzle of good-quality olive oil if you’re dairy free.
Fresh lemon juice: white wine vinegar or apple cider vinegar for bright acidity, or a splash of balsamic for a sweeter finish.

Pro Tips

1) Don’t overcrowd the pan, even if it looks ridiculous. Add spinach in big handfuls and give each batch 20 to 30 seconds alone so it actually wilts; if you dump it all in at once the bottom will steam and the top will barely change.

2) Watch the garlic like a hawk. Garlic goes from fragrant to bitter in a heartbeat, so get it golden for just 30 to 60 seconds before adding greens. If you need more time to pile spinach in, pull the pan off the heat for a few seconds then put it back.

3) Use a splash of water or broth, not more than a tablespoon or two, to finish wilting instead of turning the heat up. That steam keeps the leaves glossy and bright, and stops them from drying out or getting chewy. Pat the spinach mostly dry first though, or it gets watery.

4) Taste as you go with salt and lemon. Add a little salt early but save some to adjust at the end, and don’t be shy with lemon juice if it tastes flat. A bit of butter and freshly grated Parmesan at the end will hide small mistakes, so keep them optional but handy.

Best Garlic Sauteed Spinach! Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made the Best Sauteed Spinach and ended up with glossy, garlicky leaves that steal the show on any plate.

Servings

servings

Calories

124

kcal

Equipment: 1. Salad spinner or large colander and clean kitchen towel
2. Large skillet (about 10 to 12 inch)
3. Tongs or a wide spatula
4. Chef knife and cutting board (for garlic and trimming stems)
5. Measuring spoons (for oil, butter, salt, pepper, red pepper flakes)
6. Small bowl and fork or lemon reamer (to catch and squeeze the lemon)
7. Grater or microplane (for fresh Parmesan)
8. Heatproof spatula or wooden spoon (for stirring and tossing)
9. Serving bowl or plate and a pair of tongs for plating

Ingredients

1 lb fresh spinach (about 10 to 12 cups loosely packed)
2 tbsp extra virgin olive oil
1 tbsp unsalted butter optional
3 garlic cloves minced (or more if you like it garlicky)
1/2 to 1 tsp kosher salt, to taste
1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes optional for heat
1 tbsp fresh lemon juice (about half a lemon)
2 tbsp water or low sodium vegetable/chicken broth optional to help wilt
2 tbsp grated Parmesan cheese optional for serving

Directions

Rinse spinach well and spin or pat dry, trim any big stems if you want, then loosely pile it up so you know you have about 10 to 12 cups.
Heat a large skillet over medium high heat and add 2 tbsp extra virgin olive oil and 1 tbsp butter if using; let the butter melt and the oil shimmer but not smoke.
Add 3 minced garlic cloves and sauté about 30 seconds to 1 minute until fragrant, stirring constantly so it doesnt burn.
Toss in a pinch of red pepper flakes if you want heat, then add a big handful of spinach to the pan, pile it up, and let it sit 20 to 30 seconds so it begins to wilt.
Using tongs or a spatula, toss the spinach to move the wilted leaves to the edges and add more spinach in batches until all is in the pan, it will look like way too much but it cooks down fast.
If the pan is dry and the spinach is taking too long to collapse, add 1 to 2 tbsp water or low sodium broth to create steam and cover for 30 seconds to finish wilting.
Once all the leaves are mostly wilted but still bright green, season with 1/2 to 1 tsp kosher salt (add up to 1 tsp if you like), 1/4 tsp freshly ground black pepper, and squeeze in 1 tbsp fresh lemon juice, then toss to combine.
Taste and adjust seasoning, add a little more lemon or salt if needed. If you used butter leave it in to melt into the greens for extra richness.
Transfer to a serving bowl and sprinkle 2 tbsp grated Parmesan if desired, serve immediately while hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.