Easy Stovetop Sautéed Spinach

If you’re searching for a quick and healthy side dish, this easy Sautéed Spinach recipe is perfect. It’s simple to make, full of flavor, and ready in under 15 minutes. With just a few basic ingredients, you can turn fresh spinach into a vibrant, flavorful dish that pairs well with almost any meal.

Tips for the Best Sautéed Spinach

For the best results, use a wide, heavy-bottomed skillet to ensure even cooking without steaming the spinach. If you’re making a large batch, cook it in smaller portions to prevent overcrowding, which can lead to uneven cooking and excess moisture.

Spinach wilts quickly, so avoid overcooking. It only needs a few minutes to reach the perfect texture. Letting it cook too long can make it soggy and dull in color. Keep the heat at medium to maintain control, as high heat can burn the garlic or scorch the spinach, affecting both texture and flavor.

Ingredients for Perfect Sautéed Spinach

• Fresh Baby Spinach: Always opt for fresh, not frozen, spinach for sautéing. Use a salad spinner to rinse and dry the leaves, which keeps them from getting too watery.
• Olive Oil: High-quality olive oil enhances flavor and helps tenderize the spinach. Extra virgin olive oil works best here.
• Garlic: Sliced fresh garlic gives this dish a rich, aromatic base.
• Red Pepper Flakes: Add as little or as much as you like for a spicy kick.
• Fresh Lemon Juice: A squeeze of lemon right before serving brightens the dish and balances the flavors.
• Kosher Salt: A pinch of salt brings out the natural flavors of the spinach and complements the garlic.

How to Cook Your Spinach

Start by heating a Dutch oven or large skillet over medium heat. A wide, heavy-bottomed skillet helps the spinach cook evenly without steaming. Then, add a tablespoon of olive oil.

Once the oil is hot, toss in the sliced garlic. Let the garlic cook for about 30 seconds, stirring gently to release the aroma without letting it brown.

Next, add the fresh spinach to the pan. If you’re making a large amount, cook the spinach in batches to avoid overcrowding the pan. Medium heat is your best friend here. High heat can burn the garlic or scorch the spinach.

Sauté for 2-3 minutes, stirring frequently to ensure even cooking. Spinach only needs a few minutes to wilt. Overcooking can make it soggy and dull in color. Once wilted, season with salt and crushed red pepper flakes to taste, giving the dish some heat.

How to Serve

Finish your sautéed spinach by squeezing fresh lemon juice over the top before serving. The citrus brings out the flavors and adds a zesty finish to this simple dish. Serve it hot for the best taste and texture. It’s sure to become one of your go-to side dishes.

This versatile spinach pairs beautifully with my Best Damn Oven Baked Chicken Legs or Oven Roasted Pork Loin. 

Storage and Reheating

To store your sautéed spinach properly, allow it to cool completely at room temperature. Once cooled, transfer the spinach to an airtight container to keep it fresh. Stored in the refrigerator, it will stay good for up to 5 days.

When you’re ready to enjoy it again, reheating is simple. You can use a microwave for just a few minutes or warm it in a skillet over low heat for a fresher, just-cooked taste. If any excess moisture has accumulated during storage, drain it before reheating to maintain the perfect texture.

Leftover spinach is perfect for breakfast recipes! Try adding it to a Breakfast Air Fryer Spinach Frittata or Scrambled Eggs with Spinach, Feta, and Tomatoes. 

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