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sautéed spinach on a plate

How to Sauté Spinach-Lemon, Olive Oil Sautéed Spinach

Properly sautéed spinach is incredibly flavorful and delicious. It is the perfect way to sneak in those healthy greens on your plate. In this post I will share tips on how to sauté spinach quickly on the stovetop.
Course Low Carb, Side Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 100kcal


  • 1 lb fresh baby spinach
  • 2 tbs infused lemon olive oil or plain olive oil and add lemon
  • 3 large garlic cloves thinly sliced or chopped
  • salt and pepper to taste
  • 1 tsp butter
  • lemon squeeze of fresh lemon if you do not have infused lemon olive oil


  • Rinse and clean 1 pound of spinach throughly.  If you have a lettuce spinner, spin it dry through the spinner. If you do not, pat and dry the spinach as much as possible.
  • In a large sauté pan or dutch oven pot, add 2 tbs olive oil.
  • Add 3 sliced or chopped garlic, and sauté over a medium heat until garlic is softened. Do not overcook the garlic into a dark brown. 
  • 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, stir again, and cook until spinach is perfectly wilted to your desired texture. (About 2 more minutes.)
  • If you did not have infused lemon olive oil, add a squeeze or two of fresh lemon juice and mix.
  • Add 1 tsp of butter and mix in until melted. If you like a little spice, sprinkle on some red chili flakes. Serve.


Calories: 100kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 99mg | Potassium: 641mg | Fiber: 2g | Vitamin A: 10665IU | Vitamin C: 32.6mg | Calcium: 116mg | Iron: 3.1mg