When it comes to getting your daily dose of nutrients and minerals, this easy sautéed spinach recipe reigns supreme and when we say ‘easy,’ we’re not kidding! It takes only 10 minutes to rinse off baby spinach leaves, stir them in a skillet of olive oil and garlic and serve.
We chose baby spinach because it’s very tender and cooks faster than larger, mature leaves and has less of that ‘gritty’ feeling on your teeth that is generally associated with spinach. Rinsing leafy veggies is always recommended but for this dish, make sure to leave a little bit of water on the leaves to add just the right amount of moisture.
When cooking spinach, make sure not to overcook it or you’ll lose out on all the fine nutrients and minerals it has to offer. A slew of vitamins and antioxidants along with magnesium, iron and a double dose of fiber provide great health benefits, especially when it comes to eyes, digestion and cardiovascular issues.
If you want to enjoy a tasty side dish that’s low in calories, super quick to make and just plain good for you, try our easy sautéed spinach recipe. Who knew eating healthy could be so easy!
Easy Sautéed Spinach Recipe
- 10 oz baby spinach
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- ground pepper
- Rinse spinach under cold water to remove any sediment. Allow excess water to drain away, but leave a small amount of water clinging to the leaves. Set the spinach aside for a moment while you select a large skillet that has a lid or is able to be covered (we use our round pizza pan).
- Heat the olive oil over medium-high heat until the oil is shimmering. Add the garlic and cook for about 30 seconds. You only want to soften the garlic, not add any color.
- Add the entire amount of spinach and stir just enough to move the garlic off of the bottom of the pan. Sprinkle the spinach with salt then place the cover on the skillet. Allow the spinach to cook for about 1 minute.
- Uncover the skillet and use a pair of tongs to toss the spinach so that the light green uncooked leaves move toward the heat on the bottom of the pan. Allow as much of the liquid to evaporate as possible while continuing to toss the spinach. When all of the baby spinach has achieved a uniform dark green color, remove the skillet from the heat then transfer the spinach to a serving dish. This entire process will probably take less than 4 minutes from start to finish.
- Test for salt, give it a few grinds of pepper then serve the spinach nice and hot. Enjoy!
Don’t overcook spinach or you’ll lose too many valuable nutrients!