Easy Garlic Sauteed Spinach

My sauteed spinach recipe is packed full of goodness without skipping the flavor. This is the quickest, easiest way to get your greens.

Course Main, Side

Cuisine European, Middle Eastern

Diet Gluten Free, Vegan, Vegetarian

Freezer friendly 2 Months

Shelf life 3-5 Days

Prep Time 3

Cook Time 7

Total Time 10

Servings

Calories 171kcal

Author Samira

1 lb spinach baby spinach has tender more mellow leaves but use any type you have
1 tablespoon olive oil or other cooking oil
1 tablespoon butter
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Wash the spinach leaves well and pat them dry. But don't worry about getting them completely dry. Also, mince the garlic (if you need help, check my how to cut garlic tutorial).
Add the butter and olive oil to a large skillet and heat over medium. Add the garlic and cook for about a minute – until it starts to turn yellow.
Add the spinach leaves, stir, cover, and cook for 3-4 minutes until they are wilted. Based on their size and how much you are cooking, adjust the timing if needed.
Remove the lid and cook for a further 1-2 minutes to evaporate any excess moisture.
Add the salt and pepper to taste and stir with a squeeze of lemon juice. Serve hot.

If using long-stemmed spinach, cut the stems off the bunch and fry them with butter and oil until they wilt. Then, continue with sauteeing the spinach leaves.
If you prefer to keep the spinach from being watery, cook it quickly over high heat. Make sure to stir frequently so that the water evaporates faster. That way the spinach leaves will cook in dry heat.

Check the blog post for serving recommendations and answers to top FAQs!