Wilted Spinach with Garlic

A plate of sautéed garlic spinach flecked with flaky sea salt.

Tender wilted spinach with golden garlic and olive oil, ready in just minutes. The off-heat method helps keep the spinach plump instead of stringy or overcooked.

Course Side Dish

Cuisine Italian

Keyword sauteed spinach, sauteed garlic spinach, wilted spinach, garlic spinach recipe, wilted spinach with garlic

Prep Time 2

Cook Time 5

Total Time 7

Servings

Calories 68kcal

Author Jamie Monkkonen

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

Cook the garlic: Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden, about 30 seconds to 2 minutes depending on the size of the garlic pieces.
Wilt the spinach: Turn off the heat and add the spinach. Sprinkle with salt and gently toss to coat the leaves in the garlic oil. Let the residual heat wilt the spinach for up to 2 minutes. If the leaves need more cooking, turn the heat back to medium-low and stir just until wilted and still plump. Serve immediately.

Notes

Storage: 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.

Use dry spinach: If washing the spinach yourself, dry it thoroughly with a salad spinner or clean towel before cooking.

For the best texture: Turn the heat off before adding the spinach and let the residual heat begin wilting it. Turn the burner back on only if needed.

Nutrition