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Simple Sauteed Spinach

Rated as 4.68 out of 5 Stars
168

"Sautéed spinach (or any greens) with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach shine and will never go out of favor."
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Ingredients

20 m servings 66
Original recipe yields 6 servings

Directions

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  1. Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.

Footnotes

  • Baby spinach is immature or young spinach-it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
  • Weights & Measures: 10 ounces trimmed mature spinach=about 10 cups raw, 10 ounces baby spinach=about 8 cups raw
  • By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.

Nutrition Facts


Per Serving: 66 calories; 4.9 4.3 2.8 0 171 Full nutrition

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Reviews

Read all reviews 24
  1. 34 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent! Very simple, not a lot of ingredients and takes no time at all to prepare yet has a ton of flavor and not to mention it's good for you too! You can easily adjust the recipe to suite y...

Most helpful critical review

It was good but I thought it could use some slivered toasted almonds and I'm convinced it should be fresh and not frozen spinach

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Excellent! Very simple, not a lot of ingredients and takes no time at all to prepare yet has a ton of flavor and not to mention it's good for you too! You can easily adjust the recipe to suite y...

Delicious, easy and good for you! Just the thing for a light supper in the winter when you feel like you're overdoing with everything. It reminds me of a side dish at a good Italian restaurant! ...

It was good but I thought it could use some slivered toasted almonds and I'm convinced it should be fresh and not frozen spinach

Awesome. I've been making sautéed spinach like this for some time now. But decided to make as written with the addition of red pepper flakes . I used approximately 6 cups of a baby spinach/kale ...

I used 4 cloves of roasted garlic instead of raw and it turned out great.

Delicious. Added a few roasted pine nuts to each serving. They are easy to roast in the microwave - just watch them like a hawk!

I've made this without the lemon. I add halved cherry tomatoes once the spinach is just about wilted and then heat through. Sprinkle feta cheese on top and cover for another minute.

Tried this with Kale because I had some on hand, threw in some cannelloni beans & had it for lunch with some crusty bread....awesome. Can't wait to try it with spinach

I love this and it's an excellent way to use up fresh greens in the garden thanks for sharing !!