Garlic Sautéed Spinach

A super quick side that's good for you and tastes fabulous. It always amazes me how much spinach wilts - so this is a great way to consume ALOT of good nutrition with just a few bites! A terrific side for meaty mains. Try a classic steakhouse dinner with Prime Rib or steak, Paris Mash and this Sautéed Spinach!

Prep time: PT5M

Cook time: PT4M

Total time: PT9M

Rating

5 stars (13 reviews)

Keywords

Sauteed Spinach

Ingredients

2 bunches spinach ((Note 1))
1 tbsp olive oil
2 garlic cloves (, finely chopped)
Salt and pepper

Steps

Trim the stem from the leaves, then wash the leaves very well (spinach often holds a lot of dirt).
Shake off excess water but do not dry (water droplets helps steam-cook the spinach).
Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until it becomes light golden and smells amazing.
Add spinach, then use tongs or 2 wooden spoons to toss until the spinach wilts - about 2 minutes. I like mine just wilted.
Remove from heat immediately and sprinkle with salt and pepper and toss once more.
Transfer to serving platter and serve.

Nutitrion

Serving Size: 1 serving
Calories: 100 kcal
Carbohydrates: 6 g
Protein: 4 g
Fat: 7 g
Saturated Fat: 1 g
Sodium: 409 mg

Reviews

Katie on 2026-08-30 (5 stars):
Nagi, you’re a lifesaver! I have my obligatory once-in-decade cold, complete with high temp, streaming nose, sneezes etc, and I live alone, didn’t have any energy for cooking. If been given 3 huge leaves of silver beet, so googled “spinach, Nagi” & up this came. I chopped off the stems, which I’ll cook in a cheesy sauce tomorrow if better, and made this. I didn’t even have the energy to chop garlic, so used dried garlic & dried onion, fried 2 eggs at the same time, and now have some natural medicine in my tum! Thank you, I use your recipes often…and they are always good, easy, and generally quick. Welcome (a bit belatedly) to Jaffle! 🌺
Sue Heddle on 2025-10-11 (5 stars):
I made this last night to go with a couple of 'bone-in" sirloins. It was screaming out for pine nuts so I obliged...... Very very nice and I'll be doing it again. Thanks.
Neety on 2025-02-02 (5 stars):
Easy peasy! My local grocer didn’t have any English Spinach so I substituted with baby spinach. Next time will try it with the English spinach.
Ron on 2024-02-13 (5 stars):
This was good an easy....I added some onions as well...Came out great. Thank you Nagi...:)
SNL on 2023-03-01 (5 stars):
Made this as a veg side for macaroni cheese. As it was just me and I didn't have fresh garlic or spinach lol - I added a few sliced pickled garlic cloves, cooked in garlic infused olive oil and speed defrosted 2 blocks of spinach in the microwave before mixing into the garlic oil. Very tasty! Good to know garlic amounts as it's easy to overdo and ruin a dish. Thank you for sharing
Shamal on 2022-12-11 (5 stars):
It's very good and quick recipe. Ummmmm......
Barbara Rogers on 2022-04-13 (5 stars):
Love this
Jenny on 2021-05-30 (5 stars):
Delicious! My husband is a huge spinach fan and this was a hit. A fun way to cook it too. Think our South African bunches might be more generous than the Australian ones - half a bunch was plenty for two servings.
Yeung on 2020-08-16 (5 stars):
Sorry I meant to give your steak recipe a five stars rate but it sent out before I had a chance to tap on another star!
NARCISA on 2020-05-01 (5 stars):
very nice taste and fast to cook .love it
Robin on 2019-11-25 (5 stars):
Nagi! Greetings from Canada where it is getting colder and colder by the day...in contrast to your weather down under. I want to thank you for your incredible recipes. I cook spinach adding butter and garlic in the end but your way is better; just wilted and cooked with the garlic. I love all your recipes and your tweaks/suggestions /Mum/Dozer etc... Recipe Tin Eats is one stop recipe shopping for me! Thanks!