Wilted Spinach with Garlic

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

Packed with flavor and ready in under 10 minutes, this Sautéed Garlic Spinach recipe is the best vegetable side dish for weeknight dinners.

Course Appetizer, Side Dish

Cuisine Italian

Keyword sauteed spinach, sauteed garlic spinach, wilted spinach

Prep Time 2

Cook Time 5

Total Time 7

Servings

Calories 68kcal

Author Jamie

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.

Notes

See the blog post for ingredient notes, step-by-step photos, instructions for variations with onion and tomato, pairings, and expert tips.

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: 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.

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