Sauteed spinach with garlic is a quick and easy 2 ingredient side dish with fresh spinach and diced garlic. A really tasty and super easy side you can make in only a few minutes.
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Sauteed spinach is made by cooking fresh spinach in a skillet or frying pan until it wilts down. The spinach is warm, soft and seasoned with fresh garlic. This is one of those basic, simple side dishes that pairs well with almost any meal, and is perfect for when you need a low cost, low effort, quick side dish.
This is one of my favorite go-to recipes for many reasons:
- You can literally make it in only 5 minutes. It's super easy to throw together while you're waiting for your main dish to cook.
- All you need is two ingredients, and I just so happen to have these ingredients in my fridge and pantry most of the time anyway.
- The flavor is so mild and simple, you can serve it with practically anything.
- You can adapt it to fit your situation. Don't have garlic? Oh well, sauteed spinach is great plain. Don't have spinach? Saute some other leafy green like kale with the garlic instead.
- Spinach wilts down as it cooks, so it's a great way to eat a lot of greens without really realizing.
- My family isn't too keen on cooked greens, but this is one of the sides they will actually eat.
🥘 Ingredients
This simple recipe only requires 2 ingredients: spinach and garlic.
I only recommend using fresh spinach, as frozen spinach tends to be more watery and will not be as pleasant when sauteed. Also, use fresh garlic and not garlic powder, as this will give the spinach a much nicer flavor.
🔪 Instructions
If you use very large spinach leaves, you might want to roughly chop them and remove any thick stems. If using regular spinach with small leaves, or baby spinach, you can use it as is.
Finely dice or slice the garlic. Heat up a skillet or frying pan. Add some cooking spray or vegetable oil if you're not using a non-stick pan.
Add the garlic to the pan, and saute for about 30 seconds. This helps remove some of the bitter taste from the garlic, and makes it milder and more pleasant to eat.
Then, add the spinach. Cook the spinach while stirring occasionally until it's softened and completely wilted down. The spinach will also reduce drastically in size as it wilts. After a few minutes, it's ready to serve.
💭 Top tips
Here's my best advice on how to make perfect sauteed spinach with garlic:
- Use fresh spinach and garlic. Avoid using frozen spinach and garlic powder.
- The spinach wilts fast. Don't leave the skillet unattended, or you might burn either the leaves or the garlic.
- You can also add other seasonings if you wish. Try adding chopped fresh herbs or lemon juice.
🥗 Serving suggestions
Garlic sauteed spinach is such a versatile side, and it can be enjoyed with a wide range of dishes. Serve it with a protein, like chicken marsala, pork chops or cilantro lime chicken. You can also add the spinach to wraps or tacos, or to pasta bakes for some added veg.
🍲 Leftovers
Leftover wilted spinach can be stored in the fridge for up to 3 days. Reheat and serve it as a side with other meals, or add the leftovers to hamburger soup, breakfast casserole, beef stew or halloumi curry.
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📋 Frequently asked questions
Why does spinach reduce in size when you cook it? - Even though it might seem like you're adding a lot of spinach to the skillet, this size will be significantly reduced after sauteeing and wilting the leaves. This happens for 2 main reasons: some of the water is removed from the leaves, which reduces the size of each leaf, and the air between each leaf is removed which compresses the heap of spinach.
Recipe
Sauteed Spinach with Garlic
Ingredients
- 200 g spinach (7 oz)
- 1 garlic clove
- 1 teaspoon vegetable oil
Instructions
- If you use very large spinach leaves, you might want to roughly chop them and remove any thick stems. If using regular spinach with small leaves, or baby spinach, you can use it as is.
- Finely dice or slice the garlic. Heat up a skillet or frying pan. Add some cooking spray or vegetable oil if you’re not using a non-stick pan.
- Add the garlic to the pan, and saute for about 30 seconds. This helps remove some of the bitter taste from the garlic, and makes it milder and more pleasant to eat.
- Then, add the spinach. Cook the spinach while stirring occasionally until it’s softened and completely wilted down. The spinach will also reduce drastically in size as it wilts. After a few minutes, it’s ready to serve.
Notes
Leftovers
Leftover wilted spinach can be stored in the fridge for up to 3 days. Reheat and serve it as a side with other meals, or add the leftovers to hamburger soup, breakfast casserole, beef stew or halloumi curry.Top tips
Here’s my best advice on how to make perfect sauteed spinach with garlic:- Use fresh spinach and garlic. Avoid using frozen spinach and garlic powder.
- The spinach wilts fast. Don’t leave the skillet unattended, or you might burn either the leaves or the garlic.
- You can also add other seasonings if you wish. Try adding chopped fresh herbs or lemon juice.
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