Sautéed Spinach Recipe
In under 10 minutes you can have this easy Sautéed Spinach recipe ready and on your dinner table! Quickly transform fresh baby spinach into a side dish masterpiece with minced garlic, caramelized onions, and a burst of lemon juice.
Prep Time2 minutes mins
Cook Time8 minutes mins
Total Time10 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
- 1 Tbsp. oil olive or avocado
- ¼ cup onion finely chopped
- 1-2 cloves garlic finely minced
- 8 oz. baby spinach leaves divided
- ¼ tsp. salt to taste
- ⅛ tsp. black pepper to taste
- Lemon juice optional
Prepare the Spinach: Remove stems from spinach leaves and discard, if desired.
8 oz. baby spinach leaves
Sauté Onion and Garlic: Add oil and onion to a large skillet over medium heat. Sauté for 3-4 minutes, or until the onion turns translucent. Add garlic and continue sauteing for an additional minute.
1 Tbsp. oil, ¼ cup onion, 1-2 cloves garlic
Sauté Spinach in Batches: Stir in half of the spinach leaves and sauté for 2 minutes, or until it begins to wilt. Stir in the rest of the spinach, salt, and pepper and continue cooking for 2-3 minutes.
¼ tsp. salt, ⅛ tsp. black pepper
Serve spinach immediately with a squeeze of lemon juice and enjoy!
Lemon juice
Meal Prep and Storage
- To Prep-Ahead: You can make sautéed spinach in advance, but it tastes best when served immediately after cooking.
- To Store: Keep cooked spinach in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months. Add to soups, stews, or dips!
- To Reheat: Return to a skillet over medium-low heat, or microwave stirring occasionally until heated through.
Calories: 51kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 165mg | Potassium: 336mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5318IU | Vitamin C: 17mg | Calcium: 61mg | Iron: 2mg