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Home Veg and Salad Sides Spinach

Garlic Sautéed Spinach

By:Nagi
Published:28 Nov '18Updated:14 Sep '20
21 Comments
Recipe v Dozer v

Here’s a super quick Sautéed Spinach that will pair beautifully with most proteins. It takes mere minutes to cook, and is a great way to incorporate a vast volume of greens into a meal without even realising it. And the garlic flavour is fabulous!

Garlic Sautéed Spinach in a skillet, ready to be served

SAUTEED SPINACH – A QUICK HEALTHY SIDE

This is a quick vegetable side that I make ALOT so it’s high time I shared. It’s been pictured on the side of many main dishes that I’ve shared over the years – usually because I’m scrambling for something quick to put on the side to complete a photo!

And beyond using this Sautéed Spinach as a prop for photos, this is something that frequently appears in my real life day-to-day cooking for the very reason that it’s so quick with the added bonus that it’s an easy way to eat a huge mound of greens with just a few bites because spinach wilts to much when it’s cooked!

Overhead photo of Garlic Sautéed Spinach

SPINACH NUTRITION – it’s GOOD for you!

Spinach is low in calories but rich in iron and vitamins C and A, plus it’s a really good source of dietary fibre. It also contains protein (hello Popeye!), iron, vitamins and minerals. It’s good for your skin, hair and bone health, and studies have shown that it can lower the risk of cancer.

So don’t we love how easy it is to eat LOADS without even realising it! This recipe calls for two bunches of spinach and initially, it fills the entire skillet. But in just a couple of minutes to wilts down by almost 80%.

This photo only shows one of the bunches (don’t ask me why I didn’t snap a photo of both!)

Raw spinach being prepared for Garlic Sautéed Spinach

Because I like my spinach just wilted, rather than cooked so it’s very limp, I prefer to cut the leafy part from the stems because the stems take longer to cook. But if you don’t mind cooking your spinach longer, feel free to keep some of the stems.

This Garlic Sautéed Spinach was pictured on the side of the Prime Rib recipe I shared a few weeks ago (pictured below) and a few readers have requested I share it – so here it is! It’s the sort of side that’s ideal for any meaty mains because it’s quite light and fresh, and a good way to pack in a solid hit of greens in just a few bites! – Nagi x

PAIR THIS WITH…

This is a highly versatile side that will be a great side for any protein, whether a quick and easy chicken recipe or a grade centrepiece like Prime Rib. It’s the sort of side you find at steakhouses. It goes exceptionally well with “meaty” main, such as:

  • Standing Rib Roast (Prime Rib) (pictured below)

  • Slow Roasted Pork with perfect crackling – or any other roast

  • A juicy steak with Creamy Peppercorn Sauce or Mushroom Sauce

  • A juicy whole Roast Turkey – or any of these turkey recipes!

  • Garlic Herb Butter Roast Chicken

  • Fall-apart Lamb Shanks in Red Wine Sauce or Port Braised Lamb Shanks

  • Slow Cooked Beef Cheeks in Red Wine Sauce

 

Overhead photo of Beef Standing Rib Roast (Prime Rib), ready to be served

Close up of Garlic Sautéed Spinach

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Garlic Sautéed Spinach in a skillet, ready to be served

Garlic Sautéed Spinach

Author: Nagi
Prep: 5 mins
Cook: 4 mins
Total: 9 mins
Side
5 from 9 votes
Servings2 - 3 people
Tap or hover to scale
Print
  • 14
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!

Ingredients

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

Instructions

  • 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.

Recipe Notes:

1. Spinach is sold here in Australia in bunches. Once the leaves are cut from the stem, the leaves for each bunch amount to about 3 to 4 big handfuls. So use around 8 handfuls of spinach - it wilts by about 80% once sautéed.
Recipe will also work with baby spinach but you will need even more because it's more delicate so it wilts even more.
I also use this recipe for: Chopped kale, silverbeet / Swiss chard and Asian greens.
2. Scaling recipe (click on servings and slide) - best to cook spinach in batches OR use a very large wok! 

Nutrition Information:

Calories: 100cal (5%)Carbohydrates: 6g (2%)Protein: 4g (8%)Fat: 7g (11%)Saturated Fat: 1g (6%)Sodium: 409mg (18%)Potassium: 837mg (24%)Fiber: 3g (13%)Vitamin A: 14065IU (281%)Vitamin C: 43.1mg (52%)Calcium: 154mg (15%)Iron: 4.1mg (23%)
Keywords: Sauteed Spinach
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

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21 Comments

  1. SNL says

    March 1, 2023 at 1:43 pm

    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

    Reply
  2. Shamal says

    December 11, 2022 at 4:14 am

    5 stars
    It’s very good and quick recipe.
    Ummmmm……

    Reply
  3. Barbara Rogers says

    April 13, 2022 at 11:06 pm

    5 stars
    Love this

    Reply
    • Nagi says

      April 14, 2022 at 1:37 pm

      I’m happy that you enjoyed it Barbara!! N x

      Reply
  4. Kath R says

    August 14, 2021 at 8:24 pm

    Hi Nagi, I once had wilted spinach like this with grilled fish, lemon and butter… was amazing!!
    Also, I weighed 125g spinach leaves and was just enough for one serve.

    Reply
  5. Jenny says

    May 30, 2021 at 3:46 am

    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.

    Reply
  6. Cindy says

    December 27, 2020 at 1:13 am

    Needed good rec for my prm rib. Will use yours as well as spinach
    Thx and merry christmas. Like your dofgie pics too.

    Reply
  7. Yeung says

    August 16, 2020 at 11:12 am

    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!

    Reply
  8. NARCISA says

    May 1, 2020 at 7:14 pm

    5 stars
    very nice taste and fast to cook .love it

    Reply
    • Nagi says

      May 2, 2020 at 12:03 pm

      Great Narcisa! N x

      Reply
  9. Robin says

    November 25, 2019 at 10:50 pm

    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!

    Reply
    • Nagi says

      November 26, 2019 at 1:42 pm

      You’re so welcome Robin! I love hearing what people think – thanks so much for taking the time to let me know ❤️

      Reply
  10. Bob says

    October 25, 2019 at 6:07 am

    I do this a lot. I add onions, and either a squeeze of lemon or a shot of vinegar.

    Reply
    • Nagi says

      October 25, 2019 at 1:16 pm

      Perfect Bob!

      Reply
  11. Di-Di | The Foxy Flexitarian says

    May 23, 2019 at 5:57 pm

    5 stars
    Spinach and garlic is a match-made-in-heaven. Thank you so much for this wonderful post and recipe Nagi. I’ve included it in a mini spinach recipe roundup.

    Reply
    • Nagi says

      May 23, 2019 at 8:25 pm

      Yes I totally agree!

      Reply
  12. Chere says

    March 26, 2019 at 11:39 pm

    5 stars
    I love, love, love this recipe. I have four hens so have an over abundance of eggs. I couple the spinach with boiled eggs for an entire meal (eggs are high in protein

    Reply
    • Nagi says

      March 27, 2019 at 12:21 pm

      Oh perfect! Fresh eggs sound divine!

      Reply
  13. Jason Lee says

    January 27, 2019 at 9:56 am

    I’m going to try to tailor this to my ‘mohassive’ bag of frozen kale I can’t remember buying – I’ll report back 🙂

    Reply
    • Nagi says

      January 28, 2019 at 9:30 am

      Love to know how it works!

      Reply
    • Lori says

      April 3, 2021 at 6:41 am

      Me too!

      Reply

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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