When it comes to the fast and furious side dishes of the world, Sautéed Spinach wins the race. A versatile, healthy side that cooks in minutes, it pairs with any protein and can be added to vegetarian recipes too.
Sautéed spinach is the best spinach!
My experience of spinach as a kid was watching Popeye down cans of it on TV, which my parents used to persuade me (unsuccessfully) to eat my vegetables.
I have to admit, I wasn’t convinced… until I tried sautéed fresh spinach as an adult.
Game changer!
Sautéed vegetables, like Sautéed Brussels Sprouts, Sautéed Broccoli, and Sautéed Carrots, are excellent because they’re quick, easy, and they don’t cook all the nutrients out of the veggies. And this sautéed spinach recipe checks all of those same boxes.
You can serve this garlicky spinach with just about anything, and since it cooks on the stovetop, it leaves the oven free for you to cook your main if you so choose. It’s one of those back pocket recipes you’ll make again and again!
5 Star Review
“Have made this twice now. So quick and delish.”
— Erin —
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Baby Spinach. Fresh, tender baby spinach quickly transforms into this perfectly wilted and surprisingly tasty dish. Spinach boasts an impressive lineup of health benefits (hello fiber and vitamins!). Spinach makes the best simple sides, like Spinach Salad.
- Olive Oil + Butter. Cooking the spinach in extra virgin olive oil and butter gives it a flavor boost and crowd-pleasing appeal.
- Garlic. Adds garlicky goodness to each bite without overpowering the other flavors.
- Salt. A pinch of salt makes a major difference in the overall flavor of your sautéed spinach.
- Parmesan. Because everything is better with a finishing sprinkle of Parmesan cheese.
- Red Pepper Flakes. Adds a hint of heat without making the spinach spicy. You can skip the red pepper flakes if you prefer.
Step-By-Step Instructions
Get Started (photo 1). Heat the oil and butter in a Dutch oven.
Add the Garlic (photo 2). When the butter starts bubbling, add the garlic. Don’t let it brown! It gets a sharp, unpleasant flavor when it gets dark.
Add the Spinach (photo 3). Add the spinach by the handful. Stir each time you add spinach until it starts to wilt, then add the next handful. Cover the pot and reduce the heat. Stir again after 3 minutes.
Finish (photo 4). Add the salt, part of the Parmesan, and the red pepper flakes. Transfer the spinach to a bowl, topping it with the remaining Parmesan. ENJOY!
Recipe Variations
- Add Onions. Chop 1 medium onion. Add the onion to the pot with the garlic, cooking until lightly browned. Finish the recipe as directed.
- Stir in Tomatoes. To instantly elevate your sautéed spinach, add some Roasted Tomatoes just before serving.
- Make It Bacon-y. Crumble Air Fryer Bacon or Baked Bacon in the Oven over your spinach just before serving.
- Give It Some Citrus Brightness. A squeeze of lemon juice would be delightful on this spinach. Stir 1 tablespoon of fresh lemon juice into the spinach just before serving.
Leftover Ideas
Leftover sautéed spinach would be a tasty addition to Penne Alla Vodka, pizza (like this Naan Pizza!), or Crockpot Tomato Soup. You can also use it as a stuffing for mushrooms or Stuffed Chicken Breast.
What to Serve with Sautéed Spinach
Mild in flavor, sautéed spinach goes well with a wide range of proteins.
- Chicken. Everything from Chicken Cacciatore to a simple Grilled Chicken Breast would pair well with this spinach.
- Pork. Serve sautéed spinach alongside Air Fryer Pork Chops or Stuffed Pork Tenderloin.
- Seafood. Pair this spinach with Grilled Swordfish or Lemon Pepper Salmon.
- Beef. Enjoy your sautéed spinach with an Air Fryer Steak.
- Vegetarian. For a tasty vegetarian meal, pair this spinach with Mushroom Pasta or Tuscan White Bean Toasts with Garlic and Tomatoes.
Sautéed Spinach
Video
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Ingredients
- ½ tablespoon extra-virgin olive oil
- ½ tablespoon unsalted butter
- 1 clove garlic minced (about 1 teaspoon); add up to 3 teaspoons depending upon how garlicky you’d like it
- 12 ounces baby spinach
- ¼ teaspoon kosher salt
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- In a Dutch oven or similar large, deep pot, add the oil and butter over medium heat.
- As soon as the butter begins to bubble and foam, stir in the garlic.
- Add the spinach by big handfuls, stirring as you go so that it begins to wilt down and you can fit more in the pot.
- Once all of the spinach has been added, cover the pot and reduce the heat to medium low. Let cook 3 minutes. Uncover and stir. The spinach should be fairly wilted, but if it’s not, continue to stir until it is.
- Stir in the salt, 1 tablespoon of the Parmesan, and the red pepper flakes. Taste and adjust the seasoning as desired. With a slotted spoon, remove it to a serving bowl. Sprinkle with the remaining 1 tablespoon Parmesan. Enjoy immediately.
Notes
- TO STORE: Refrigerate spinach in an airtight storage container for up to 4 days.
- TO REHEAT: Gently reheat spinach in the microwave until warm.
- TO FREEZE: Pack the spinach leaves into the wells of an ice cube tray. Freeze until solid. Transfer the frozen spinach cubes to an airtight freezer-safe storage container for up to 3 months. Thaw the cubes in the refrigerator. While frozen sautéed spinach isn’t ideal for thawing and enjoying on its own, it works beautifully as an addition to other recipes. Try incorporating it into your favorite soups, pastas, pizzas, sandwiches, and more.
Sautéed Spinach definitely deserves the title of the fastest and most versatile side dish! It’s amazing how quickly it cooks while still delivering a healthy and flavorful addition to any meal. Whether paired with protein or added to vegetarian dishes, it’s a quick win in the kitchen that complements a variety of recipes.
Thanks Nanajee!
Have made this twice now. So quick and delish
Glad to hear! Thank you Erin!
Quick and healthy. A perfect match for the air fryer salmon steaks – both for cooking times and taste-wise:-)
Will definitely make again. I just need to remember how much the spinach shrinks and buy enough lol.
Thanks very much, Erin!
So happy to hear, Kasia! Thank you!