Recipe

Spiced Aromatic Spinach Skillet

A simple spinach meal that tastes like you tried harder than you did: garlicky, warmly spiced, and finished with lemon for that bright, can’t-stop bite.

By Matt Campbell

•

4.8

A skillet of spiced sautéed spinach with golden garlic, toasted cumin seeds, and a lemon wedge on the side on a wooden countertop

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If you have a bag of spinach and about 20 minutes, you are dangerously close to a meal that feels way more intentional than “I need to eat something.” This is my spiced and aromatic spinach skillet, built on that classic, cozy trio of garlic, cumin, and coriander, plus a little heat and a quick lemon finish.

It lands in a sweet spot: bold enough to stand on its own, friendly enough to pile onto rice, tuck into a wrap, or slide under a fried egg. The best part is how fast it goes from raw greens to glossy, savory, and honestly kind of addictive.

Fresh spinach leaves, garlic cloves, and small bowls of cumin, coriander, and red pepper flakes arranged on a kitchen counter

Why It Works

Big flavor, small ingredient list: toasted spices do the heavy lifting without a pantry scavenger hunt.
No soggy spinach: we cook it in batches and let moisture cook off so it stays vibrant and not watery.
Bright finish: lemon wakes everything up and keeps the dish from tasting flat.
Weeknight flexible: make it vegan as-is, or add eggs, chickpeas, or chicken if you want more heft.

Pairs Well With

Fluffy Basmati Rice
Crispy-Edged Fried Egg
Warm Naan or Pita
Quick Herby Yogurt Sauce

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 3 days for best quality. Spinach is happiest when it is not trapped steaming hot in a sealed container, so let it cool first.

Reheat: Warm in a skillet over medium heat until hot and steaming, adding a small splash of water if it looks dry. Microwave works too, but the skillet helps evaporate any extra moisture.

Freeze: You can freeze it for up to 2 months for best quality. It will be softer after thawing, which is perfect for stuffing into wraps, mixing into rice, or stirring into soups.

Leftover glow-up: Chop it and fold into scrambled eggs, mix into cooked lentils, or stir into boxed mac and cheese with extra lemon.

Common Questions

Can I use frozen spinach?

Yes. Thaw it and squeeze it very dry first. Start by sautéing the onion and spices, then add the spinach and cook until it is hot and any remaining moisture evaporates. You will likely need less cook time.

How do I keep spinach from getting watery?

Use a wide pan, cook in batches, and do not crowd it. Dry the spinach well if you washed it. After the spinach wilts, keep cooking for a minute or two so the water can cook off. Salting near the end can help, but spinach will still release water. The goal is to cook it off, not fight it.

Is this spicy?

It is warmly spiced, not aggressively hot. For mild, skip the red pepper flakes. For spicy, add more flakes or a sliced fresh chili.

What protein can I add?

Chickpeas are the easiest: add a drained can and warm through. You can also top with a fried egg, fold in shredded rotisserie chicken, or serve alongside salmon.

Can I make it dairy-free and vegan?

It already is. If you add yogurt on top, use a plant-based yogurt or skip it and lean on extra lemon.

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 or sauté pan (12-inch is ideal)
Cutting board and knife
Measuring spoons
Tongs or a wooden spoon
Microplane or zester (optional, for lemon zest)
Salad spinner or clean kitchen towel (optional, to dry spinach)

This recipe came out of my favorite kind of kitchen moment: I had spinach that needed to be used, zero interest in a sad salad, and just enough energy to toast some spices and pretend I had a plan. The first time I made it, I overdid the cumin and still could not stop eating it straight from the pan. Now I do it on purpose, with lemon at the end and a little patience while the garlic turns golden. It is messy, fast, and hits that “okay, wow” note that makes a simple weeknight feel like a win.

Spiced Aromatic Spinach Skillet

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4 (as a side) or 2 (as a main)

Ingredients

2 tablespoons olive oil, plus a little more as needed
1 small yellow onion, thinly sliced (or 2 shallots)
4 cloves garlic, thinly sliced
1 teaspoon whole cumin seeds (or 3/4 teaspoon ground cumin)
1 teaspoon ground coriander
1/2 teaspoon smoked paprika (or sweet paprika)
1/4 to 1/2 teaspoon red pepper flakes (optional)
10 to 12 ounces fresh spinach (about 8 to 12 packed cups)
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon lemon juice, plus 1/2 teaspoon lemon zest (optional)
1 to 2 tablespoons water, as needed

Optional add-ins

1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons plain Greek yogurt or labneh for topping
1 tablespoon toasted pine nuts or sliced almonds

Instructions

Prep the spinach. If your spinach is wet from washing, spin it dry or pat it dry with a towel. This keeps splatter down and helps the pan stay sauté, not steam.
Wake up the aromatics. Heat a large skillet over medium heat. Add olive oil, then the onion. Cook 4 to 5 minutes, stirring occasionally, until softened and lightly golden at the edges.
Toast the spices. Add garlic and cook 30 to 60 seconds until fragrant. If your stove runs hot, do this on medium-low. As soon as the garlic edges turn pale gold, add cumin seeds, coriander, paprika, and red pepper flakes. Stir constantly for 30 seconds. If the pan looks dry, lower the heat and add a drizzle more oil. If you need it, add a small splash of water (1 tablespoon) just to keep things moving, not to steam the spices.
Wilt the spinach in batches. Add a big handful of spinach and toss until it starts to collapse, then add more. Keep tossing with tongs until all spinach is fully wilted, 2 to 5 minutes.
Cook off extra moisture. Keep the heat at medium and cook another 1 to 2 minutes, stirring, so the pan is not swimming. You want glossy spinach, not spinach soup.
Season like you mean it. Add salt and black pepper. Taste. If it needs more depth, add a pinch more salt. If it needs more life, you already know what is coming next.
Finish bright. Turn off the heat and add lemon juice and optional zest. Toss once more and serve warm.
Optional protein move. If using chickpeas, add them right after the spices and warm for 2 minutes before adding the spinach.

Serving idea: Spoon over rice, top with a fried egg, and add a dollop of yogurt. Crisp edges, cozy carbs, and a bright finish. That is the whole vibe.

Nutrition information is estimated.

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