Simple Sauteed Spinach

Simple Sauteed Spinach

10 Reviews
From: EatingWell Magazine September/October 2008

Sautéed spinach (or any greens) with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach shine and will never go out of favor.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 20 ounces fresh spinach, (see Note)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper


  • Active

  • Ready In

  1. Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.
  • Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
  • Weights & Measures 10 ounces trimmed mature spinach=about 10 cups raw 10 ounces baby spinach=about 8 cups raw

Nutrition information

  • Serving size: about 1/2 cup
  • Per serving: 65 calories; 5 g fat(1 g sat); 2 g fiber; 4 g carbohydrates; 3 g protein; 184 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 8892 IU vitamin A; 28 mg vitamin C; 94 mg calcium; 3 mg iron; 172 mg sodium; 531 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 1 fat

Reviews 10

October 03, 2013
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By: EatingWell User
Delicious and easy! I pulled a roast chicken out of the oven half an hour ago & decided on spur of the moment I should cook some spinach to go with it. Not being a lover of cooked spinach (but I happen to have a huge bunch of the stuff & I'm trying to be healthier!) I popped online for a quick, simple recipe and immediately found this one! Along with mashed potatoes, this spinach dish was perfect with the chicken! I added onion (browned with the garlic) and a dash or two of soy sauce at the end. Half an hour later and it's been eaten & I wish I'd made more! It was so delicious I wolfed it down before the chicken or taties even got a look in! That's really impressive - to turn spinach into something I wanted to eat first! Big bonus was how quick & easy it was to make. Thank you! Pros: Easy, quick & healthy
April 06, 2013
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By: EatingWell User
Very yummy and pretty. Be careful not to over cook garlic before adding spinach.
March 05, 2013
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By: EatingWell User
Mmmmmmmmmm! MMMMM NOM NOM NOM YUMMY NOM!!!!!!!!!!!!! I just made this. Tastes sort of Asian and is completely satisfying. It makes you feel like you're a five-star chef. That's how delicious it is. It's also SO easy to make--took me less than 7 minutes. I added mushrooms to mine to add to the volume, because the spinach shrinks really fast. Pros: Fast, tasty
February 02, 2013
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By: EatingWell User
So simple and tasty Super easy to make, healthy and very tasty The hot pepper and lemon juice work beautifully together with the spinach. I added a pinch of grated parmesan, for just a bit extra zing. Pros: Quick and easy, almost always have ingredients on hand
March 21, 2012
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By: EatingWell User
My favorite! Have made this recipe three times in one week. It is definitely one of my favorite vegetables to have with lunch or dinner. I could eat it every day if my husband let me! ;). The red pepper really gave it that kick (I added a little extra too). Pros: Healthy, easy, delicious Cons: None
February 27, 2011
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By: Snowlvr
Very Good A little too much lemon juice jor my taste. Next time I want to try it with Basalmic Vinegar. Pros: Quick, easy, healthy
July 06, 2010
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By: mirandam
Easy to make, and absolutely delicious!
April 20, 2010
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By: moondancepastor
As a side dish to herb crusted mahi mahi, simply delicious. It was very easy to make.
April 15, 2010
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By: EatingWell User
I tried it last night and it was fantastic!