Sauteed Spinach

Written by
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Molly Watson
Updated 10/01/20
Sauteed Spinach
The Spruce
  • Total: 15 mins
  • Prep: 10 mins
  • Cook: 5 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
103 Calories
6g Fat
8g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 103
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 244mg 11%
Total Carbohydrate 8g 3%
Dietary Fiber 5g 19%
Protein 7g
Calcium 268mg 21%
*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 sautéed spinach is to sauté it, not stew it, which is what I've seen 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 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.

1:09

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Ingredients

  • 2 tablespoons butter (cut in small pieces or use olive oil or a combination)
  • 2 pounds spinach
  • Sea salt (to taste)
  • Optional: fresh lemon juice

Steps to Make It

  1. Gather the ingredients.

    Sautéed Spinach Ingredients
    The Spruce

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

    Spinach
    The Spruce

  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.

  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.

    Sautéed spinach
    The Spruce

  5. If you want to cook more spinach, add it in batches so that as the leaves wilt, the liquid they give off evaporates right away.

  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 you're lucky enough to have fresh lemons around.

    Sautéed spinaceh
    The Spruce

  7. Enjoy alone or with your favorite main course!

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