This sauteed spinach recipe is simple, nutritious and an easy side dish for meat and seafood. Spinach is cooked in olive oil, onion, garlic and spices. It is a delicious side that you can quickly saute on busy weeknights.
Spinach is rich in nutrients and low in calories. Adding it to your diet is beneficial to your health.
A one pound spinach looks a lot but once cooked and wilted it is very little. It yields 4 servings.
Note: To save time, I double the recipe so I can have leftovers for the following day. Don’t discard the juice, it is loaded with nutrients and it keeps the leftover spinach moist.
Should I use spinach in bundles or pre-packaged, pre-washed spinach?
Either/or will work with this recipe.
Pre-packaged, pre-washed baby spinach are sold in plastic bags or in containers. Although pre-washed, I still soak and wash it in running cold water. I usually get the one in a container so I don’t have to transfer it. Add water to it until spinach is fully covered then soak for 5-10 minutes. To drain the water, secure the container using the lid and leave a little opening at the bottom then tilt to remove water. Slightly tilt and rest the container in the sink for another 5 minutes to remove excess water. No need to trim the stems.
If using spinach bundles, trim and discard the hard stems. These are not pre-washed. Soak spinach twice to remove dirt and debris. Drain water. You can wipe each leaves to remove excess water or grab a handful and cut leaves into 3 portions, use a salad spinner or place in colander to remove excess water.
Note: The leaves should not be too dry. Some liquid helps in cooking it.
How to make this easy sauteed spinach?
Use your biggest skillet or a large pot. Heat olive oil over medium heat.
Saute chopped onion for a minute then add minced garlic and cook until golden brown.
Add spinach and cover with lid for a minute. The bottom will start to wilt and release some liquid.
Stir a few times and cover again with lid for another minute until fully wilted.
Season with fresh ground black pepper. Add garlic powder and salt, if desired.
Note: You can discard the liquid released from cooking. I don’t, as it is loaded with nutrients as well.
What other ingredients to add to spinach?
You can add lemon zest or lemon juice, shallot instead of onion, some soy sauce or nuts like pine nuts and shaved almonds.
What to serve with spinach?
This sauteed spinach can be eaten on it’s own or serve as a side dish for pork, beef, chicken, fish or other seafood.
Store and Reheat Leftover
Store leftover spinach in an airtight container in the refrigerator up to 2 days. Reheat in the microwave for minute or so.
Other recipes with spinach
Easy Sauteed Spinach
- 1 pound (6 ounces) pre-packaged baby spinach, soak, wash and drain
- 4 cloves garlic minced
- 1 small yellow onion
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder optional
- salt to taste
- 2 tablespoons olive oil
- Place spinach in a colander and wash under cold running water. Let it sit for 10 minutes to drain excess water.
- In a big skillet, heat oil over medium heat.
- Saute onion for a minute then add garlic and cook until golden brown.
- Add spinach and cover with lid for a minute. Spinach at the bottom will start to wilt and release some liquid.
- Stir a few times and cover again until all spinach are wilted.
- Add fresh ground black pepper and garlic powder. Salt to taste, if desired.
- Transfer right away to a serving platter.
- Serve with your favorite meat or seafood.
- You can use pre-packaged baby spinach or spinach sold in bundles. Pre-packaged spinach are pre-washed but I suggest to wash it before cooking. They are sold in big bags or plastic containers. Add cold running water to container until spinach is covered. Soak for 5-10 minutes. Secure lid and leave a small opening on one side at the bottom and drain water. Leave it tilted in the sink for another 5 minutes to drain excess water or use a colander, whichever is easier for you. You can also use a salad spinner to drain excess water (I skip this step and I prefer it not too dry. Some liquid is needed to cook.)
- If using spinach in bundles, cut the hard stem and discard. These are not pre-washed. Soak in water twice to remove dirt and place in a colander or salad spinner to drain excess water. Cut leaves into 3 portions.
- Use your biggest skillet or a large pot.
- Refrigerate leftover in an airtight container up to 2 days. Reheat in the microwave for minute or so.
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