spinach recipes just always seem to trip people up, right? Either you end up with that sad pile of soggy greens or—oops, somehow it turned out super bland. I totally get it. Sometimes you want something fast but also, yeah, you want it to taste like more than just boiled leaves. Spinach does not have to be boring. Trust me, my Easy Sautéed Spinach Recipe is the answer, and it takes hardly any time. And hey, if you’re in the mood to try other greens, check out these awesome spinach smoothie recipes or jazz up dinner with a chicken and spinach tortellini bake. Alright, let’s make this simple veggie side actually enjoyable. 
Table of Contents
How to Cook Spinach
Cooking spinach is about confidence. The first time I made sautéed spinach, I was just expecting a “meh” veggie side, and surprise: it tasted like something you’d get in a five-star restaurant. (Okay, maybe a slight stretch, but it was way better than expected.)
All you really need is a big skillet, some oil, and salt. Heat up the skillet till it’s good and hot but not smoking. Dump in your spinach, and work fast since spinach cooks down faster than you can blink. You want to toss it around so it wilts evenly. Don’t walk away—even for a second; one phone notification and poof, your spinach is a green clump.
I like to add lots of garlic (seriously, don’t hold back if you love it), a twist of black pepper, and a squeeze of lemon at the end just wakes it all up. Flavor’s important! Try not to crowd the pan too much. If you have to, cook it in two rounds. Voila.
This is my new favorite way to eat spinach! Quick, packed with flavor, and my picky kids even ask for seconds. Total win. – Taylor, real reader
How to Wash, Dry and Prep Spinach
Honestly, the washing part? Not my favorite. But if you skip it, you might end up eating gritty spinach, and ugh, no one wants that.
Here’s how I do it: fill up a big bowl (or even your sink, if it’s clean) with cold water. Throw your spinach in and swish it around. Dirt falls to the bottom magically. Give the leaves a quick look to check for stubborn bits or weird stems that never belong.
Now, dry it as best you can. I use an old salad spinner that makes a racket, but it works. No spinner? Pat leaves dry with a clean towel or let them air out on a clean dishcloth for a couple minutes. Dry spinach means less steam and more of that lovely sautéed flavor. Chop off longer stems if they bug you, but hey, sometimes I just leave them on. I won’t tell if you do too.
How to Serve Sauted Spinach
Honestly, this dish is so versatile it can go with nearly anything. And you don’t have to be a master chef to pull off cool pairings. Try these combos:
- Plate it alongside roasted chicken or fish (simple but smart).
- Toss it into pasta with a sprinkle of cheese and some olive oil.
- Top your morning eggs or pile it on toast for a fancy-feeling breakfast.
- Serve it as a low-effort green with anything grilled or baked.
Every time I make this, it disappears shockingly fast. No leftovers to worry about—good problem, right?
More Great Spinach Recipes
Okay, so if you’re anything like me, you like to switch it up every now and again. Spinach can totally do more than just sit in a pan or on a salad.
Some of my favorites? The chicken ricotta meatballs with spinach alfredo sauce is a hearty meal that never lets me down. Getting bored with normal veggies? Add spinach to these spinach mushroom and ricotta stuffed zucchini and you’ll be surprised by how much flavor you’re actually getting.
Spinach can even slide right into breakfast smoothies or baked dishes. There’s a bunch of ways to use up that extra bag in the fridge before it gets all wilted for real. Experiment a little, trust me.
How Our Readers Make This Recipe Their Own
You know what’s wild? People keep coming back to tell me how they remix this easy sautéed spinach recipe. Some throw in chili flakes for a spicy kick. Others go all out and drop a little parmesan on top, which, pro tip: makes it taste extra rich. I’ve even heard from folks who add a handful of pine nuts, which is honestly kind of genius (nutty crunch next to soft greens = so good).
One friend tosses in cherry tomatoes for color and a pop of sweetness. Another adds a splash of soy sauce for that punchy umami flavor. My mom even let slip she stirs in cooked shrimp, so it turns from a side to a main dish in seconds.
Point is, don’t be shy about making it your own. That’s the fun part. If you think your family would like it, throw it in!
Common Questions
Q: Can I use frozen spinach?
A: For sure! Thaw and squeeze it dry. Just keep in mind, frozen spinach is already cooked down, so you’ll need way less.
Q: Should I remove all the stems?
A: No, but if they’re super tough or stringy, go ahead and snip them. Otherwise, they cook up just fine.
Q: How do I keep sautéed spinach from being watery?
A: Biggest culprit is wet leaves. Dry them as much as you can before tossing in the pan, and cook over higher heat so liquid evaporates fast.
Q: Any tips for making spinach taste less “earthy”?
A: Yes! Add more garlic, lemon, or even a pinch of nutmeg. Wild as it sounds, nutmeg totally works.
Q: What dishes work well with sautéed spinach?
A: Basically anything. Try it with ground beef recipes or next to grilled salmon—it’s a universal side.
Why You’ll Make This Again (and Again)
Seriously, if you’re on the hunt for a veggie side that doesn’t taste like health food punishment, this Easy Sautéed Spinach Recipe is your answer. Remember, you don’t need fancy skills—just a skillet and a little pep in your step. Try swapping it between meals or add it to something wild, like a spinach-stuffed flounder for a seafood twist. If you want more inspo, the folks at Easy Sautéed Spinach Recipe, Sautéed Spinach Recipe – Love and Lemons, and Garlic Stir-Fried Spinach have a few nifty tricks too. Give it a try this week. You might be shocked at how much you (and everyone at your table) dig those greens. 
Easy Sautéed Spinach
Ingredients
Main Ingredients
- 1 lb fresh spinach Washed and dried
- 2 tbsp olive oil For sautéing
- 3 cloves garlic Minced
- 1 pinch black pepper To taste
- 1 squeeze lemon juice To finish
- to taste salt
Instructions
Preparation
- Wash the spinach in cold water, swishing around to remove dirt. Check for stubborn bits and remove them.
- Dry the spinach using a salad spinner or patting dry with a towel.
Cooking
- Heat a large skillet over medium-high heat until hot but not smoking.
- Add olive oil to the skillet followed by minced garlic. Sauté for about 30 seconds, or until fragrant.
- Add the spinach to the skillet, tossing quickly to ensure even wilting. Cook for about 2-3 minutes.
- Once spinach is wilted, squeeze lemon juice over it, and season with salt and pepper to taste.
Serving
- Serve warm as a side dish with roasted chicken or fish, or atop pasta or eggs for a nutritious addition.
