This sauteed spinach with garlic uses simple ingredients and makes the perfect healthy side dish to serve with your favorite meal, or as an addition to spinach stuffed chicken breasts and spinach artichoke dip!
Ingredients & Substitutions
Here I explain the best ingredients for spinach sauteed in garlic, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Olive Oil – Any other neutral cooking oil, such as avocado oil, would work. Ghee would also make a great substitute. Garlic – Fresh minced garlic cloves give spinach the best flavor, but you could use jarred minced garlic to save time. Fresh Spinach – Look for spinach leaves that are dark green and free from bruising or wilting. Before cooking spinach, make sure any thick stems are removed. You can also saute baby spinach! Sea Salt & Black Pepper – For simple flavor. Unsalted Butter – Just a tablespoon adds so much flavor! This is optional, but I think it really sets this recipe apart from other sauteed spinach recipes. You could substitute butter-flavored coconut oil for a dairy-free option. Lemon Wedges – Optional, for serving. A squeeze of fresh lemon juice adds bright flavor and cuts any bitterness.
How To Saute Spinach
This section shows how to make sauteed spinach with garlic, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Variations On Sauteed Spinach
Add onions – Saute ½ cup diced onion in the same pan before adding the garlic. Make it spicy – Add red pepper flakes along with the salt and pepper for more spice. Add cheese – Sprinkle with feta or parmesan cheese at the end. Include bacon – Before you begin sauteing spinach, cook bacon in the oven to crisp. Crumble and mix in after spinach is fully finished.
Storage Instructions
Store: Cool completely and keep leftovers in the refrigerator for 3-5 days. Or, use leftovers to make spinach stuffed chicken breasts or a variation to my stuffed pork chops. Reheat: Add spinach to a pan over low heat. Slowly cook until heated through, being careful not to burn it. Once warm, add a squeeze of lemon juice and a pinch of salt to brighten the flavor. Freeze: Let the sauteed spinach cool completely, spread it out in a single layer on a baking sheet, and freeze for at least an hour. Once frozen, transfer to a freezer-safe container or bag. To enjoy, thaw in the fridge overnight and reheat in the microwave or on the stovetop.
What To Serve With Sauteed Spinach
This recipe for sauteed spinach is the perfect side dish to just about any main dish! Try it with: If you prefer not to saute spinach in two batches (cooking half first and then adding the rest), you can use a Dutch oven (or a pot) and add it all at once. If you do, lift the lid to stir every minute or so, to let all the spinach wilt evenly. Store the cubes in a freezer bag. When you’re ready to use it, add cubes to a pan and heat until thawed.
Steak – Complement sirloin steak, New York strip steak, or filet mignon with a side of buttery, garlicky sauteed spinach. Seafood – Pair these greens with with halibut or surf and turf for a fancier meal, or for every day, baked salmon or pan fried tilapia. Chicken – Simple baked chicken breast, baked chicken leg recipes (or chicken leg quarters), or even french onion chicken are all delicious with this versatile side.
More Easy Spinach Recipes
If you liked this recipe for sauteed spinach with garlic, you will love some of my other delicious ways to prepare these greens. Please enter your first name for your account. Your saved recipe will also be sent to your email.
