I keep a quick Garlic Spinach in my weeknight repertoire, pairing bright greens with toasted garlic and a crumble of Parmesan, and there’s a pantry trick I always use that makes friends ask what’s different.
I never thought a simple pile of baby spinach and a little garlic could make me pause mid bite, but thats exactly what happened. Its quick enough for weeknights yet tastes like I spent extra time on it.
This one turned into my favorite when I want something green but not boring, and it fits right into my Spinach Recipes Sauteed list while also scratching that Garlic Spinach craving. Sometimes I mess up the timing and it still comes out great, so if you like bold, clean flavors you might be surprised how much personality this tiny side has.
Ingredients
- Baby spinach: Leafy, low calorie, high in iron and fiber, adds fresh earthy flavor, wilts fast.
- Extra virgin olive oil: Healthy fat, adds richness and silkiness, helps absorb vitamins, mild fruity note.
- Unsalted butter: Gives creamy mouthfeel and a nutty note, use sparingly for flavor boost.
- Garlic: Pungent and savory, adds depth and umami, browns quickly and mellows when cooked.
- Parmesan cheese: Salty, umami punch, adds savory finish, protein and calcium, grate fresh if possible.
- Lemon juice: Brightens and balances richness, adds acid and freshness, a little goes a long way.
- Red pepper flakes: Optional kick, tiny calories, wakes up the dish, adjust to your heat tolerance.
Ingredient Quantities
- 1 lb baby spinach (about 10 to 12 oz)
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 3 garlic cloves minced
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/8 to 1/4 tsp red pepper flakes optional
- 2 tbsp water or low sodium vegetable broth optional
How to Make this
1. Rinse the baby spinach quickly and shake or spin dry well, excess water makes it soggy so pat with towels if you gotta.
2. Heat a large skillet over medium high heat, add 2 tbsp extra virgin olive oil and 1 tbsp butter until the butter is melted and foamy.
3. Add the 3 minced garlic cloves and 1/8 to 1/4 tsp red pepper flakes if using, cook 30 to 45 seconds just until fragrant, dont let the garlic brown or it will taste bitter.
4. Add the spinach in handfuls, tossing or stirring to wilt; it will look like a lot but it collapses fast.
5. If the pan seems dry and spinach isnt wilting evenly, add 1 to 2 tbsp water or low sodium vegetable broth to create steam and help it wilt.
6. Cook, tossing constantly, until the spinach is bright green and just wilted, about 2 to 3 minutes total; avoid overcooking or it gets mushy.
7. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, squeeze in 1 tbsp fresh lemon juice and toss to combine.
8. Remove pan from heat and immediately sprinkle 1/4 cup freshly grated Parmesan cheese over the spinach, toss so the cheese melts slightly and coats the leaves; reserve some for garnish if you want.
9. If there’s too much liquid, tip the spinach into a colander and give it a gentle shake, or return to high heat for 30 seconds to evaporate excess water.
10. Serve right away while hot, with extra grated Parmesan and a lemon wedge if desired.
Equipment Needed
1. Large skillet, about 10 to 12 inch, nonstick or stainless
2. Tongs or a wooden spoon or spatula for tossing
3. Salad spinner or colander plus a clean kitchen towel to dry the spinach (very important, dont skip)
4. Chef knife and cutting board for the garlic and lemon
5. Measuring spoons and a tablespoon, plus a 1 cup measure if you need to measure broth or water
6. Microplane or fine grater for the Parmesan
7. Small bowl or ramekin to hold minced garlic or lemon juice while you cook
8. Serving plate or shallow bowl and a lemon wedge for finishing
FAQ
Simple And Flavorful Sautéed Baby Spinach Recipe Substitutions and Variations
- Baby spinach — baby arugula, Swiss chard, or tender kale (if using kale strip stems and cook a minute longer)
- Extra virgin olive oil — avocado oil, grapeseed oil, or light olive oil for a higher smoke point
- Unsalted butter — ghee, vegan butter, or a little extra olive oil; ghee adds nutty richness and wont burn as fast
- Parmesan cheese — Pecorino Romano, Asiago, or nutritional yeast for a dairy free option (add a pinch more salt if you use yeast)
Pro Tips
– Get the pan hot and keep the cooking time short. Quick, high heat wilts the leaves fast so they stay bright and not mushy, and a wide skillet gives them room to tumble instead of steaming into one soggy clump.
– Hold off on heavy salting until after you add the Parmesan, its salty and can push the dish over the top. Taste as you go, and if it ends up too salty a squeeze of lemon or a tiny splash of water evens things out.
– Use freshly grated Parmesan on a microplane if you can, it melts and coats better than pre-shredded stuff that clumps, and add most of it off the heat so it melts into a glossy coating instead of turning gluey. Reserve a little for garnish.
– If you accidentally overcook it, cool it fast by spreading it on a tray or dunking briefly in an ice bath to stop the cooking, and when reheating later do it quickly in a hot skillet so it doesnt weep out extra water like the microwave will make it.
Simple And Flavorful Sautéed Baby Spinach Recipe
I keep a quick Garlic Spinach in my weeknight repertoire, pairing bright greens with toasted garlic and a crumble of Parmesan, and there’s a pantry trick I always use that makes friends ask what’s different.
4
servings
138
kcal
Equipment: 1. Large skillet, about 10 to 12 inch, nonstick or stainless
2. Tongs or a wooden spoon or spatula for tossing
3. Salad spinner or colander plus a clean kitchen towel to dry the spinach (very important, dont skip)
4. Chef knife and cutting board for the garlic and lemon
5. Measuring spoons and a tablespoon, plus a 1 cup measure if you need to measure broth or water
6. Microplane or fine grater for the Parmesan
7. Small bowl or ramekin to hold minced garlic or lemon juice while you cook
8. Serving plate or shallow bowl and a lemon wedge for finishing
Ingredients
1 lb baby spinach (about 10 to 12 oz)
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
3 garlic cloves minced
1/4 cup freshly grated Parmesan cheese
1 tbsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/8 to 1/4 tsp red pepper flakes optional
2 tbsp water or low sodium vegetable broth optional
Directions
- Rinse the baby spinach quickly and shake or spin dry well, excess water makes it soggy so pat with towels if you gotta.
- Heat a large skillet over medium high heat, add 2 tbsp extra virgin olive oil and 1 tbsp butter until the butter is melted and foamy.
- Add the 3 minced garlic cloves and 1/8 to 1/4 tsp red pepper flakes if using, cook 30 to 45 seconds just until fragrant, dont let the garlic brown or it will taste bitter.
- Add the spinach in handfuls, tossing or stirring to wilt; it will look like a lot but it collapses fast.
- If the pan seems dry and spinach isnt wilting evenly, add 1 to 2 tbsp water or low sodium vegetable broth to create steam and help it wilt.
- Cook, tossing constantly, until the spinach is bright green and just wilted, about 2 to 3 minutes total; avoid overcooking or it gets mushy.
- Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, squeeze in 1 tbsp fresh lemon juice and toss to combine.
- Remove pan from heat and immediately sprinkle 1/4 cup freshly grated Parmesan cheese over the spinach, toss so the cheese melts slightly and coats the leaves; reserve some for garnish if you want.
- If there's too much liquid, tip the spinach into a colander and give it a gentle shake, or return to high heat for 30 seconds to evaporate excess water.
- Serve right away while hot, with extra grated Parmesan and a lemon wedge if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 135g
- Total number of serves: 4
- Calories: 138kcal
- Fat: 11.4g
- Saturated Fat: 3.8g
- Trans Fat: 0.03g
- Polyunsaturated: 0.78g
- Monounsaturated: 6g
- Cholesterol: 12mg
- Sodium: 328mg
- Potassium: 653mg
- Carbohydrates: 5.4g
- Fiber: 2.65g
- Sugar: 0.8g
- Protein: 5.4g
- Vitamin A: 10700IU
- Vitamin C: 35mg
- Calcium: 178mg
- Iron: 3.15mg
