Simple Sautéed Spinach

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Sautéed spinach with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach shine. Try this recipe with other favorite greens too!

Simple Sautéed Spinach
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 20 minutes

  • 2 tablespoons extra-virgin olive oil

  • 4 cloves garlic, thinly sliced

  • 20 ounces fresh spinach (see note)

  • 1 tablespoon lemon juice

  • 1/4 teaspoon salt

  • 1/4 teaspoon crushed red pepper

  1. 6 servings, about 1/2 cup each

  2. Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt, and crushed red pepper. Toss to coat and serve immediately.

  3. Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved, mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Nutritional Facts

Per serving
4 g
5 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
3 g
0 mg
Dietary Fiber
2 g
540 mg
172 mg
Added Sugars
0 g
1 vegetable
1 fat
Carbohydrate Servings
Vitamin A 180% daily value
Folate 46% daily value
Vitamin C 45% daily value
Iron 15% daily value
Potassium 15% daily value

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

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