Recipe

Quick Sautéed Spinach

A fast, garlicky side dish with bright lemon and crisp-tender leaves. Done in minutes, tastes like you tried harder than you did.

By Matt Campbell

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4.8

A skillet of sautéed spinach with sliced garlic and a lemon wedge on the side, photographed on a kitchen counter

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When you need a green vegetable that shows up, does its job, and still tastes like something you would order at a cozy bistro, this quick sautéed spinach is the move. It is glossy, garlicky, and finished with lemon so it feels awake, not just healthy.

The whole thing takes about as long as it takes spinach to dramatically lose its will to live in a hot pan, which is to say: very fast. Keep the heat up, keep the pan moving, and do not be shy with salt. Spinach is basically a sponge for seasoning and compliments.

Fresh baby spinach wilting in a hot skillet with a wooden spoon stirring This is a great side for chicken, salmon, steak, pasta, eggs, and that random rotisserie chicken you swore would become a salad but turned into standing-at-the-fridge dinner.

Why It Works

High heat equals crisp edges and less sog: A quick sauté evaporates surface moisture before spinach can stew.
Garlic blooms in oil: Slicing the garlic and letting it sizzle briefly flavors the oil, which then seasons every leaf.
Lemon at the end: Acid added off-heat stays bright and keeps the spinach from tasting flat.
Optional pinch of red pepper: Tiny heat, big payoff. Totally skip if you are not in a spicy mood.

Storage Tips

Spinach is best right after cooking, when it is still perky and glossy. But leftovers are absolutely usable, especially folded into other foods.

Refrigerate

Cool completely, then store in an airtight container for up to 3 days.
If there is lots of liquid in the container, pour it off before reheating to avoid sog city.

Reheat

Skillet: Rewarm over medium heat for 1 to 2 minutes, stirring, just until hot.
Microwave: 20 to 40 seconds, then stir. Stop as soon as it is warm.

Leftover glow-ups

Stir into scrambled eggs or an omelet with feta.
Toss into pasta with olive oil, Parmesan, and a squeeze of lemon.
Layer into a grilled cheese with provolone or mozzarella.
Fold into rice or quinoa with chickpeas for an instant bowl situation.

Common Questions

Can I use frozen spinach?

Yes, but it is a different vibe. Thaw completely and squeeze it very dry first. Sauté it in oil with garlic for flavor, but you will not get the same delicate leaves or crisp edges. Plan on 3 to 5 minutes of cooking to drive off moisture.

How do I keep sautéed spinach from being watery?

Use a wide pan, crank the heat to medium-high, and do not crowd the skillet. Add spinach in batches so it hits heat, not steam. Also, do not salt too early if your spinach is already wet from washing. Dry it well first.

What is the best oil for sautéed spinach?

Olive oil is the classic. For a milder flavor, use avocado oil or another neutral oil, then finish with a little olive oil for taste. Butter is delicious too, but watch the heat so it does not brown too hard before the spinach goes in.

Can I add extras?

Absolutely. Try toasted pine nuts, grated Parmesan, a spoonful of capers, a splash of soy sauce, or a crumble of feta. Spinach is very much a team player.

What should I serve with it?

Anything. It is great with salmon, chicken thighs, steak, pasta, roasted potatoes, or a fried egg on top if dinner is feeling minimal.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet, preferably 10 to 12 inches wide
Tongs or a spatula for tossing
Cutting board and knife
Microplane or zester (optional, for lemon zest)

I started making sautéed spinach as a panic side dish. You know the moment: the main is basically done, the plate looks beige, and you need something green in under five minutes. Spinach is the friend who answers your text immediately.

Now it is my go-to because it feels fancy with almost no effort. Garlic chips a little, lemon makes it bright, and suddenly your weeknight dinner looks like you planned it. I call that suspiciously impressive, which is my favorite kind of cooking.