Packed with flavor and ready in under 10 minutes, this Sautéed Garlic Spinach recipe is the best way to add some greens to your plate! With just garlic, fresh spinach, olive oil, and salt, you get the perfect vegetable side dish to boost any meal. It's better than a side salad in the cooler months and a favorite in my house year round!
Plus, with my Nonna's old Italian cooking secrets, I'll tell you how to create the best plump texture for wilted spinach (it's a game changer!).
Its speed, ease, and elegance makes this sautéed garlic spinach recipe an excellent side dish every day of the year. I make it on weeknights when I feel like I need an extra veggie (like a side dish for pizza or pasta) and even pile it on top of soups and stews. I've made it as a side dish for Christmas, Thanksgiving, New Year's, and other holidays too.
I often make this recipe alongside my Vegan Vodka Sauce Pasta, Dairy Free Shrimp Scampi, Lemon Garlic Pasta with basil, and Baked Salmon Cakes.
For more easy side dish recipes, check out my Italian Sautéed Peppers and Onions, Roasted Brussel Sprouts, Olive Oil Mashed Potatoes, Dairy-Free Scalloped Potatoes, Zesty Arugula Quinoa Salad and Roasted Parsley Potatoes.
How to make it (with photos)
Ingredient Notes + Substitutions
This incredible sautéed garlic spinach recipe is made with just three ingredients plus salt.
Fresh Spinach
Baby spinach is my go-to because it's tender and cooks down beautifully. However, you can use regular spinach, but remove the stems and chop it into bite-sized pieces before cooking (or you'll end up with long stringy pieces).
I like to buy pre-washed spinach to keep this recipe super simple. If washing it yourself, dry it thoroughly using a salad spinner, towel, or paper towels.
Garlic
Fresh garlic cloves are key for that bold, aromatic flavor. Don't skimp on these! If you're in a pinch, a few shakes of garlic powder can work, but fresh is truly best.
I like to chop them into a large mince for chunky pieces with extra texture. But a fine mince will work too.
For a truly quick dish that's nearly as good as the fresh garlic, tried freeze-dried garlic! I use this hack all the time when I need something truly fast.
Olive Oil
Extra virgin olive oil adds a lovely depth of flavor, but you can substitute avocado oil or even a pat of butter or vegan butter for a richer taste.
Salt
Just a bit of salt draws the water out of the spinach so that you get that wilted-but-still-plump texture and easily prevent overcooking. This little bit of food science is what sets this recipe apart from others you'll find online!
Optional add-ins: Black pepper or a squeeze of lemon juice can add a little extra flavor if you're looking for a simple variation. If you're looking for a more complex side dish with sauteed spinach, check out my variations below.
See the recipe card for a full list of ingredients with quantities.
Variations
Learn how to make these popular sauteed spinach variations with ease.
Sauteed spinach with tomato: Slice cherry tomatoes in halves or quarters before adding them and the oil to the skillet over medium heat. Stir on occasion until they soften and release some of their juices (about 2-3 minutes). Then add the garlic and continue with the rest of the recipe as listed.
Sauteed spinach with onions: Slice the onions thinly and saute with oil for 5-7 minutes on medium heat, stirring occasionally, until softened but not yet releasing a lot of liquid. Then add the garlic and continue with the recipe as listed.
Spicy Spinach: Add a small amount of a thinly sliced chili pepper (like a serrano pepper or Thai chili) at the same time as the garlic. You can also use red chili flakes. Continue with the recipe as listed.
Sauteed Spinach and beans: Add cooked or drained canned beans at the end of this recipe and mix in. Warm through on medium low heat for 1-2 additional minutes if needed.
Sauteed Spinach with garlic and parmesan: Sprinkle parmesan cheese over this recipe once finished.
Step-by-Step Instructions
Learn how to make sautéed garlic spinach in just two easy steps.
- Garlic: Heat the oil in a large frying pan over medium-low heat. Once heated, add the garlic. Cook, stirring frequently with a spatula until the garlic is fragrant and just beginning to turn golden. This can take between 30 seconds and 2 minutes, depending on garlic size and temperature.
- Spinach: Turn off the heat and add the spinach. Sprinkle with salt, then gently mix to combine everything. If the oil and heat in the skillet is not enough to wilt the spinach within two minutes, turn the heat back on to medium-low and cook, stirring frequently, until the spinach leaves have just wilted and are still plump. Serve warm with additional salt to taste.
Hint: Use larger pieces of minced garlic like the ones pictured for extra texture and bursts of garlicky flavor.
Expert Tips
Learn how to make the best sautéed spinach with garlic using these expert tips.
Cook it low and slow.
Cooking the garlic slowly prevents it from burning and gives it a soft buttery inside. Cooking the spinach slowly prevents it from releasing all of its juices. This is the secret to the best flavor and tender plump texture.
Make more than you think you need.
Sautéed spinach cooks down a lot. Handfuls can cook down to less than half a cup. I recommend making plenty, especially if serving more than two adults.
Chop the garlic in a chunky mince.
Chunky pieces of garlic (like the ones you see in the photos) will give you nice rosated garlic bites with a crisp outside and soft inside.
Dry the Spinach.
Excess water will make your sautéed spinach soggy and can prevent the oil from properly coating the spinach leaves. I recommend purchasing prewashed spinach or using a salad spinner or towel to carefully dry the spinach leaves.
Upgrade the Flavor.
Add a sprinkle of grated Parmesan, a handful of toasted pine nuts, or a squeeze of fresh lemon juice for an elevated twist. Or see one of the variations above to add an extra vegetable or make it spicy.
Recipe FAQs
Here I answered some frequently asked questions about this Sautéed Garlic Spinach recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover sautéed garlic spinach in an airtight container in the refrigerator for up to 3 days. This recipe has the best texture and flavor just after cooking. I recommend eating it freshly made and making more rather than preparing a large batch for leftovers.
A low temperature and slower cooking time prevents sautéed spinach from expelling all of its water. This gives cooked spinach a tender juicy bite. If cooked high and fast, the garlic can burn. High and fast cooking also causes the spinach to lose too much water so it's tougher, stringier, and there is often a separation of water and oil in the pan aferwards.
If adding onion or another vegetable to this sautéed garlic spinach recipe, start by cooking the other vegetable pieces in oil first until they're just a couple of minutes from fully cooked. Then add the garlic followed by the spinach as listed in this recipe. See the "Variations" section above for specific instructions for a variety of vegetable pairings.
Sautéed spinach is a fantastic side dish for chicken, salmon, steak, soup, or pasta dishes. You can even toss it into omelets or grain bowls like my Salmon Quinoa Bowl.
Related easy side dish recipes to consider...
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📖 Recipe
Wilted Spinach
Ingredients
- 3 teaspoons olive oil
- 2 medium garlic cloves , minced
- 3-4 large handfuls fresh baby spinach
- ¼ teaspoon salt plus more to taste
Instructions
- Garlic: Heat the oil in a large frying pan over medium-low heat. Once heated, add the garlic. Cook, stirring frequently with a spatula until the garlic is fragrant and just beginning to turn golden. This can take between 30 seconds and 2 minutes, depending on garlic size and temperature.
- Spinach: Turn off the heat and add the spinach. Sprinkle with salt, then gently mix to combine everything. If the oil and heat in the skillet is not enough to wilt the spinach within two minutes, turn the heat back on to medium-low and cook, stirring frequently, until the spinach leaves have just wilted and are still plump. Serve warm with additional salt to taste.
Dena says
This is a great recipe! This sautéed garlic spinach is nice and plump and flavorful. No stringiness (I think I was overcooking it before). We've already made it twice this week!