Sautéed Spinach

Sautéed Spinach

The Spruce / Ahlam Raffii

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
75 Calories
5g Fat
6g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 75
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 203mg 9%
Total Carbohydrate 6g 2%
Dietary Fiber 4g 13%
Total Sugars 1g
Protein 4g
Vitamin C 15mg 74%
Calcium 206mg 16%
Iron 5mg 30%
Potassium 705mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The key to delicious, flavorful spinach is to sauté it, not stew it, which is what too many people do when they think they're sautéing it. Cook it quickly over very high heat, stirring very frequently so the liquid that cooks off evaporates more or less immediately, so the pan stays dry, and the spinach leaves are cooking in dry heat, not wet heat. Too many bunches of spinach have been ruined by low temperatures that cause the delicate leaves to stew in their own liquid (which can be tasty but doesn't result in the brighter flavor of sautéed spinach).

This sautéed spinach recipe is as much a method as a recipe, so increase amounts, and add seasoning as you like, just make sure that you're always using a pan that's large enough to hold the spinach in a very shallow layer. Work in batches, if necessary.

You can enjoy eating this dish alone, or with your favorite main course.

1:09

Click Play to See This Easy Sauteed Spinach Recipe Come Together

Ingredients

  • 2 pounds spinach

  • 2 tablespoons unsalted butter, cut into small pieces, or use olive oil or a combination


  • Sea salt, to taste

  • Fresh lemon juice, optional

Steps to Make It

  1. Gather the ingredients.

    Sautéed Spinach ingredients

    The Spruce / Ahlam Raffii

  2. Thoroughly clean the spinach and pick it over, discarding damaged leaves and thick stems.

    spinach in a bowl

    The Spruce / Ahlam Raffii

  3. Heat a large frying pan, sauté pan, or pot (the key here is a wide surface area) over high heat. Once hot, add the butter and/or oil. It should melt and/or heat immediately.

    oil in a skillet

    The Spruce / Ahlam Raffii

  4. Quickly add the spinach and cook, stirring, until the spinach is wilted. The high heat and stirring will help any liquid the spinach releases evaporate quickly, which is what you want to avoid wet or slimy spinach when all is said and done.

    spinach in a pan

    The Spruce / Ahlam Raffii

  5. To cook more spinach, add it in batches so that as the leaves wilt, any liquid given off will evaporate right away.

    spinach in a pan

    The Spruce / Ahlam Raffii

  6. Transfer the spinach to a serving platter or plates, and sprinkle with salt to taste. Serve hot or warm. A squirt of lemon isn't a bad addition if there are fresh lemons around.

    Sautéed Spinach in a bowl

    The Spruce / Ahlam Raffii

Recipe Variations

  • Garlicky: Add a clove of garlic, minced, to the pan and cook for about 30 seconds before adding the spinach.
  • Oniony: Chop up a shallot or green onion; put in the pan and cook for about 1 minute before adding the spinach.
  • Bright: Drizzle with 1 or 2 teaspoons of balsamic vinegar before serving.
  • Nutty: Garnish with 1 tablespoon of walnut oil or toasted sesame oil before serving.
  • Herbal: Sprinkle with a tablespoon or so of minced dill before serving
  • Cheesy: Add a few tablespoons of crumbled feta or blue cheese over the top before bringing to the table