There's a big difference between bland, soggy spinach and spinach that's been properly cooked. In this post, I'll show you how to sauté spinach so it turns out flavorful and tender in just minutes, without becoming watery or overcooked.
It's one of the easiest side dishes to make and a simple way to add more healthy greens to your dinner plate without feeling like you're eating "health food."
This post contains affiliate links. I have partnered with Pomora Olive Oil. They send me quarterly batch of their newest olive oils in exchange for a post.
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I grew up hating spinach. My mother usually cooked it from frozen or straight from a can with very little seasoning. And my mom was not the kind of woman who let you walk leave the dinner table until every bite on your plate was gone. So, there I'd sit for what felt like hours, unhappily gagging my way through spinach while trying to out-stubbern her. At the time, I had no idea how lovely spinach could be.
Thankfully, my adult self has learned how to properly cook spinach and have grown to immensely love the healthy, green leafy vegetable. Fresh spinach with garlic and lemon is flavorful, fresh, and absolutely delicious. While very simple to make, I personally feel it can make an everyday meal into something a little more special. Enjoy! Xoxo -Katie.
How to Sauté Spinach
Follow these simple steps to sauté spinach.
- Rinse and thoroughly clean the fresh spinach. If you have a salad spinner, use it ot spin the spinach dry. If not, gently pat the spinach dry with paper towels, removing as much excess moisture as possible.
- In a large skillet, heat Pomora lemon olive oil over medium heat. Add fresh garlic and cook until softened and fragrant. Be careful not to let the garlic turn dark brown, as overcooked garlic can give the spinach a bitter, burnt flavor.
- Add spinach, salt, and pepper. Stir quickly with a spatula or wooden spoon. Cover with a lid and cook for about 2 minutes.
- Uncover the pan, stir again, and continue cooking until spinach is perfectly wilted to your desired texture, about 2 more minutes. If you did not use Pomora lemon olive oil, squeeze fresh juice from half of a lemon over the spinach and mix.
- Stir in a slice of butter until melted. If you like a little heat, sprinkle in a pinch of red pepper flakes. Serve.
Tips for the best stovetop spinach
I prefer the fresh bunched baby spinach leaves. However, they are usually full of gritty dirt. Rinse and clean the spinach throughly. Pat and dry the spinach as much as possible. If you have a lettuce spinner, spin it dry through the spinner. Cooked spinach is very watery. You don't want to add extra water that will take away from the flavor.
Another option is to use the bagged stemless spinach. The bag of spinach does not have gross gritty dirt and is less watery.
How to make spinach less bitter
Have you ever eaten freshly cooked spinach that tasted a little bitter? One of the easiest ways to balance the bitterness is with a touch of citrus. The bright acidity from lemon or orange helps mellow the strong flavor of sautéed spinach and makes it taste fresher and more vibrant. That's why Pomora lemon olive oil is such a delicious complement in this recipe.
If you do not have lemon olive oil, simply add a squeeze of fresh lemon juice or even a little citrus zest at the end of cooking. Not a citrus fan? Another great option is to finish with a drizzle of good balsamic vinegar. The acidity from the balsamic also helps cut the bitterness while addit to the flavor of the spinach.
Have you fallen in love with Pomora Olive Oil like me? Here are several recipes I have developed using my favorite olive oil. However, if you ran out of your favorite olive oil can.... you can use any olive oil you have on hand for these recipes:
- Greek Lemon Potatoes
- 10 Minute Easy Italian Marinated Mushrooms
- Jalapeno Chimichurri Sauce
- Oven Roasted Broccoli with Parmesan
- Mediterranean Quinoa Salad
- Simple Chickpea Salad
- Mint Watermelon Salad with Feta
- Blueberry Burrata Salad
Sautéed Spinach makes an excellent side dish for Wagyu steak! Read how to cook Wagyu steak and make it for a special occasion! Or try it with prime rib.
📖 Recipe
How to Sauté Spinach - Lemon, Olive Oil Sautéed Spinach
Ingredients
- 1 pound fresh baby spinach
- 2 tablespoons Pomora lemon olive oil or plain olive oil and add lemon
- 3 garlic cloves thinly sliced
- salt and pepper to taste
- 1 teaspoon butter
- lemon squeeze of fresh lemon if you do not have infused lemon olive oil
Instructions
- Rinse and thoroughly clean 1 pound fresh baby spinach. If you have a salad spinner, use it ot spin the spinach dry. If not, gently pat the spinach dry with paper towels, removing as much excess moisture as possible.
- In a large sauté pan, heat 2 tablespoons Pomora lemon olive oil over medium heat. Add 3 garlic cloves and cook until softened and fragrant. Be careful not to let the garlic turn dark brown, as overcooked garlic can give the spinach a bitter, burnt flavor.
- Add spinach, salt and pepper to taste. Stir quickly with a spatula or wooden spoon. Cover with a lid and cook for about 2 minutes.
- Uncover the pan, stir again, and continue cooking until spinach is perfectly wilted to your desired texture, about 2 more minutes. (If you did not use Pomora lemon olive oil, squeeze fresh juice from half of a lemon over the spinach and mix.)
- Stir in a 1 teaspoon butter until melted. If you like a little heat, sprinkle in a pinch of red pepper flakes. Serve.
EA The Spicy RD says
I'm actually craving spinach after reading this post! Seriously though, this looks so easy and delicious! My best friend has family w/ an olive orchard in Italy, so every year I get a big bottle of the good stuff. Can't wait to make this spinach!