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Home » Recipes » Vegetable Recipes

February 21, 2013 · 6 Comments

Sautéed Fresh Spinach and Garlic

Dairy Free Recipes· Easter· Gluten Free Recipes· Keto Recipes· Thanksgiving· Vegetable Recipes· Whole30

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Fresh spinach sautéed with olive oil and garlic; then lightly seasoned with salt and pepper. It's so easy, yet goes with any meal!
Fresh baby spinach sautéed with extra virgin olive oil and garlic.

Fresh baby spinach sautéed with extra virgin olive oil and garlic; then lightly seasoned with salt and pepper. 

  Fresh baby spinach sautéed with extra virgin olive oil and garlic; then lightly seasoned with salt and pepper.

This is a REALLY simple recipe, I totally get it! However, sometimes I just have to think about all of those new cooks out there just starting out. This Sautéed Fresh Spinach and Garlic HAS to be in your recipe repertoire and goes perfectly with just about anything you're serving.

My family loves spinach and we go through a lot of it each week. In fact, I add it a lot of different recipes like this Creamy Chicken, Spinach and Mushroom Casserole, Spinach, Mushroom and Havarti Egg White Omelette and Sausage & Spinach White Deep Dish Pizza to name a few. 

How do you make sautéed spinach?

To make this recipe you'll need fresh spinach, garlic, and extra virgin olive oil. First start by cleaning your spinach. I don't know what I would do without my salad spinner for this step!

I used to just use a colander then use paper towels to help dry off the leaves. But once I started using my spinner, I couldn't believe how much dirt was still left on the spinach after it had been washed. It really helps to dry the leaves well too.

Sautéed Fresh Spinach with Garlic

Next, heat the oil in a large sauté pan on top of the stove over medium high heat; then add the garlic and cook 1-2 minutes until you start to smell the garlic. You don't want it to turn brown.

Add your spinach and using tongs, keep turning the spinach leaves around in the pan until it has wilted. Season with salt and pepper and serve with your favorite meal. ~Enjoy!

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Sautéed Fresh Spinach with Garlic

Sautéed Fresh Spinach and Garlic

Carrie's Experimental Kitchen
Fresh baby spinach sautéed with extra virgin olive oil and garlic; then lightly seasoned with salt and pepper. It's so easy, yet goes with any meal!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Vegetables
Cuisine American
Servings 4
Calories 53 kcal

Ingredients
  

  • 10 oz. Fresh Spinach
  • 4 cloves Garlic, thinly sliced
  • 1 tbsp. Extra Virgin Olive Oil
  • Kosher Salt and Black Pepper, to taste

Instructions
 

  • Heat oil in a large, nonstick sauté pan; then add the garlic and spinach.
  • Sauté until the spinach starts to wilt and garlic has released it's smell. Season with salt and pepper.

Notes

*To remove the stem from a fresh spinach leaf, fold the leaf in half along the spine, grab the bottom of the stem and tear toward the tip of the leaf. To clean spinach, swish in a bowl of cold water, let sit for a minute, and then lift into a colander to drain. Empty the water and repeat. After doing this, taste a leaf. If you detect even the slightest bit of grit, wash the leaves again.

Nutrition

Calories: 53kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 57mgPotassium: 408mgFiber: 2gSugar: 0.3gVitamin A: 6646IUVitamin C: 21mgCalcium: 76mgIron: 2mg
Keyword spinach
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  Fresh baby spinach sautéed with extra virgin olive oil and garlic; then lightly seasoned with salt and pepper.

 

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Reader Interactions

Comments

  1. Kirsten Madaus says

    February 22, 2013 at 7:56 pm

    Carrie,
    I love getting fresh spinach in my CSA farm share, but I never think to sauté it. Great idea!

    Reply
    • Carrie's Experimental Kitchen says

      February 25, 2013 at 12:11 pm

      Thank you Kirsten, it really brings out the flavors.

      Reply
  2. Linda says

    August 07, 2017 at 12:29 am

    I like to add mushrooms to this recipe! We love spinach! !

    Reply
    • Carrie's Experimental Kitchen says

      August 07, 2017 at 6:15 am

      I'd like it too, I love mushrooms! 🙂

      Reply
  3. Tommy Javerfalk says

    July 04, 2019 at 8:16 am

    Love this combination. I use Baby Spinach so no problem with the stems.

    Reply
    • Carrie's Experimental Kitchen says

      July 05, 2019 at 11:07 am

      Baby Spinach makes it even easier!

      Reply

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