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Sautéed Spinach: A Simple and Flavorful Side Dish

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Pixicook editorial team

A quick and easy sautéed spinach dish that makes a delicious side for any meal.

Ingredients for Sautéed Spinach: A Simple and Flavorful Side Dish

units in
USchevron
serves
4 peoplechevron

Fresh Spinach, Cleaned, tough stems removed

0 lb

Olive Oil

tablespoons

Garlic Clove, Peeled

each

Salt

pinches

Black Pepper, Freshly ground

pinches

How to Make Sautéed Spinach: A Simple and Flavorful Side Dish

1. Prepare the Spinach

Thoroughly clean 1 and 1/2 pounds of fresh spinach, removing any wilted leaves and trimming away tough stems. Rinse and let the spinach drain in a colander.

2. Heat the Oil

Place a skillet over medium-high heat and pour in 2 tablespoons of olive oil, heating until the oil shimmers.

3. Sauté the Spinach

Add the clean spinach to the hot skillet along with a peeled garlic clove, a pinch of salt, and freshly ground pepper. Stir continuously until the spinach wilts and any moisture evaporates.

4. Finish and Serve

Once the spinach is wilted and dry, remove the garlic clove and serve the sautéed spinach hot.

Pitfalls and tips

Use the Right Pan and Heat

A large, heavy-bottomed skillet, like a cast-iron or stainless steel pan, is ideal to ensure even heat distribution. Start with medium-high heat to quickly wilt the leaves without letting them become soggy.

Season Thoughtfully

A sprinkle of sea salt enhances spinach's natural sweetness. Adding a pinch of nutmeg can bring out the savory notes. Freshly ground black pepper or a dash of red pepper flakes can add warmth.

Finishing Touches

Consider finishing the dish with a splash of acid, like lemon juice or balsamic vinegar, to brighten the flavors. Alternatively, grating a small amount of Parmesan cheese can add a savory umami note that enriches the spinach.

Choose Fresh, Young Spinach

Opt for fresh baby spinach or small-leaf mature spinach for the most tender texture and best flavor. Ensure the leaves are vibrant green and free of wilting or yellowing.

Thorough Washing and Drying

Even if pre-washed, rinse spinach thoroughly as it often carries soil. After washing, use a salad spinner or dry it on paper towels to remove excess water. This prevents steaming and promotes more efficient sautéing.

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