This Garlic Sautéed Spinach is my favorite go-to when I need a quick, nutrient-rich side that’s full of flavor. With just a handful of ingredients and a few minutes on the stove, I can transform a mountain of spinach into a silky, garlicky dish that complements just about anything—from grilled meats to a simple vegetarian plate.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly fast, incredibly healthy, and incredibly delicious. The garlic infuses the olive oil with flavor, and the natural moisture from the spinach helps it steam into tender perfection without getting soggy. It’s a fantastic way to get your greens in, and it pairs with just about every type of meal I make. Garlic Sautéed Spinach

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 bunches spinach (about 8 large handfuls, stems trimmed and washed)
1 tablespoon olive oil
2 garlic cloves, finely chopped
Salt and pepper, to taste

directions

First, I wash the spinach thoroughly and shake off any excess water. I don’t dry it completely—the leftover moisture actually helps steam the spinach while cooking.

I heat the olive oil in a large skillet over medium-high heat, then add the chopped garlic. I cook it for about 20 seconds, just until it’s lightly golden and fragrant—careful not to let it burn.

Next, I add all the spinach to the pan. It looks like a lot, but it wilts down fast. I use tongs or two wooden spoons to toss the spinach continuously for about 2 minutes, just until it’s wilted and vibrant green.

I remove the skillet from the heat, season with salt and pepper, and toss the spinach once more to evenly distribute the flavor.

I transfer it to a serving dish and serve it warm while the flavor is at its peak.

Servings and timing

Servings: 2–3 servings
Prep Time: 5 minutes
Cooking Time: 4 minutes
Total Time: 9 minutes

Variations

When I want to switch things up, I sometimes add a pinch of red pepper flakes for heat or finish the dish with a squeeze of lemon juice for brightness. I’ve also tossed in a little grated parmesan or chopped toasted almonds for extra texture and flavor. If I’m making it as a topping for grain bowls, I’ll sauté some onions before adding the garlic and spinach.

storage/reheating

This dish is best served fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I sauté it briefly in a pan over low heat, just until warmed through. I don’t recommend microwaving, as it can make the spinach watery and overcooked.

FAQs

Can I use baby spinach instead of bunch spinach?

Yes, I’ve used baby spinach many times—it cooks faster and doesn’t require trimming. Just reduce the cooking time slightly.

How do I prevent the garlic from burning?

I make sure the oil isn’t too hot and only cook the garlic for about 20 seconds. I stir constantly and add the spinach quickly once the garlic is golden.

Can I use frozen spinach?

Fresh spinach works best for texture and flavor, but in a pinch, I’ve used thawed frozen spinach—just be sure to squeeze out all excess moisture before cooking.

What’s the best type of pan to use?

A large, wide skillet works best so the spinach has room to wilt evenly. Nonstick or stainless steel both work fine.

Can I make this ahead of time?

I prefer making it fresh, but I’ve prepped the garlic and washed the spinach ahead to save time. It only takes a few minutes to cook when I’m ready.

Is this recipe keto or low-carb?

Yes, it’s naturally low in carbs and perfect for keto or paleo diets.

Can I double the recipe?

Absolutely. I just cook the spinach in batches to avoid overcrowding the pan, which can lead to steaming instead of sautéing.

What dishes go well with this spinach?

It pairs beautifully with roasted chicken, grilled fish, pasta, or even scrambled eggs for a healthy breakfast.

How do I make it less watery?

I let any residual water from the spinach evaporate during the last minute of cooking, and I avoid covering the pan.

Can I add onions or mushrooms?

Yes, I sometimes sauté thinly sliced onions or mushrooms with the garlic for a heartier side dish.

Conclusion

This Garlic Sautéed Spinach is one of those simple sides that delivers way more flavor than the ingredients suggest. It’s quick, healthy, and packed with garlicky goodness—exactly what I need when I want something green and satisfying on the table fast. Whether I serve it with a steak, some salmon, or a scoop of rice and beans, it always adds balance and bold flavor to the plate.