Sauteed spinach is a quick and healthy side dish to elevate any meal. Fresh spinach cooks down in batches to wilt the large volume of greens. Minced garlic infuses into the cooking oil, seasoning the vegetable along with salt, pepper, and a splash of lemon juice.
Be sure to drain the spinach!
Raw spinach is made up of about 90% water, which moves to the surface when cooked. The excess water needs to be gently squeezed out right after cooking so that the leaves don’t become mushy. Using a pair of tongs does the trick!
Sautéed Spinach with Garlic
Sauteed spinach is a quick and healthy side dish that elevates any meal. Using minced garlic infused into the cooking oil adds extra flavor.
Ingredients
- 1 pound spinach, flat-leaf or curly-leaf spinach
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
- Remove the stems from the spinach. Wash and dry using a salad spinner. It’s okay if there is a little residual moisture on the leaves.
- Heat a large pan over high heat then add 1 tablespoon olive oil.
- Once the oil is hot add the spinach a few handfuls at a time. Stir to allow the leaves to slightly wilt before adding in the next handful.
- Cook and stir constantly until the spinach is evenly wilted, about 2 to 3 minutes.
- Transfer the spinach to a colander and use tongs to squeeze out the excess liquid.
- Dry the pan with paper towels.
- Heat the pan over medium heat, then add 1 tablespoon of olive oil.
- Add garlic and saute until fragrant and lightly browned, 30 to 60 seconds.
- Add back the drained spinach and stir to combine, cook for 30 seconds.
- Turn off the heat and season with salt, pepper, and lemon juice then stir to combine.
- Taste and season with more salt, pepper, and lemon juice as desired.
- Transfer spinach to a bowl and serve warm enjoy .
