Sauteed Spinach with Garlic

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 101kcal

Author: Platings and Pairings

Add a healthy boost of nutrients to your dinner with this easy Sauteed Spinach. Baby spinach is added to a skillet along with garlic and olive oil, then sauteed gently to create a simple side dish that pairs with any meal!

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Equipment

Large Skillet

Ingredients

1 1/2 pounds baby spinach leaves 24 ounces
2 Tablespoons olive oil extra virgin
2 Tablespoons garlic minced, about 6 cloves
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Instructions

In a very large skillet or Dutch oven, heat the 2 Tablespoons olive oil and sauté the 2 Tablespoons garlic over medium heat for 30 seconds-1 minute, until fragrant.
Add 1 1/2 pounds baby spinach leaves in bunches, wilting and turning leaves in the pan, until all of the spinach is incorporated and wilted.
Season spinach with 1 teaspoon kosher salt and 3/4 teaspoon freshly ground black pepper, to taste. Serve warm.

Notes

Tips & Tricks

Use fresh spinach instead of frozen to avoid excess water.
It may seem like you’ll end up with a lot of spinach based on the amount of fresh greens you need, but it does shrink down quite a bit as it wilts.
Keep the heat low enough so the greens wilt but do not burn. If it’s taking too long, you can always add a splash of vegetable stock or water to help them steam.
If you find that the spinach is a little bitter after cooking, add a squeeze of lemon juice on top to help counteract the bitter taste. Apple cider vinegar would also work if you don’t have lemon.

How to Make Ahead & Store

Store any leftovers in an airtight container in the fridge for up to three days.

Nutrition