Carrie’s Experimental Kitchen

Sauteed Fresh Spinach and Garlic

Dairy Free, Easter, Gluten Free, Keto, Thanksgiving, Vegetables, Whole30
February 21st, 2013
4 Comments
Fresh baby spinach sautéed with extra virgin olive oil and garlic; then lightly seasoned with salt and pepper.  I know this is a REALLY simple recipe, but 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.
  Fresh baby spinach sautéed with extra virgin olive oil and garlic; then lightly seasoned with salt and pepper.
I love spinach and generally buy it frozen because once you cook down fresh spinach you really don’t get much of a yield. I say this serves 4 as a side dish, but I could eat the entire bowl myself!

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
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Sautéed Fresh Spinach and Garlic
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

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

Course: Vegetables
Servings: 4
Author: Carrie's Experimental Kitchen
Ingredients
  • 10 oz . Fresh Spinach
  • 4 Cloves Garlic, thinly sliced
  • 1 tbsp . Extra Virgin Olive Oil
  • Kosher Salt & Black Pepper, to taste
Instructions

  1. Heat oil in a large, nonstick sauté pan; then add the garlic and spinach.

  2. Sauté until the spinach starts to wilt and garlic has released it's smell. Season with salt and pepper.

Recipe 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.

 

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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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4 Comments

  1. Kirsten Madaus
    February 22, 2013 at 7:56 pm - Reply

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

    • Carrie's Experimental Kitchen
      February 25, 2013 at 12:11 pm - Reply

      Thank you Kirsten, it really brings out the flavors.

  2. Linda
    August 7, 2017 at 12:29 am - Reply

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

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