This Butter Garlic Sautéed Spinach is a quick, flavorful side dish perfect for busy weeknights.
Packed with nutrient-rich spinach, it’s naturally high in fiber and plant-based protein while being low in carbs and saturated fat.
Enhanced with heart-healthy olive oil, fresh garlic, and a touch of butter, it’s an effortless, wholesome choice for everyday cooking.
Butter Garlic Sauteed Spinach
Equipment
- 1 large deep skillet or sauté pan
- 1 wooden spoon
- 1 measuring tablespoon
- 1 measuring teaspoon
- 1 Slotted spoon
- 1 citrus juicer (optional)
- 1 serving bowl
Ingredients
- 1 tbsp olive oil
- 1 tbsp fresh garlic minced
- 1 lb baby spinach leaves pre-washed
- ½ tsp kosher salt Diamond Crystal or ¼ tsp other salt
- ¼ tsp freshly ground black pepper
- 1 tbsp unsalted butter
- 1 tsp freshly squeezed lemon juice
Instructions
- Prepare Your Ingredients: Before cooking, gather all ingredients to streamline the process. If the baby spinach isn’t pre-washed, rinse it thoroughly under cold water and pat dry with a clean kitchen towel or paper towels. Mince fresh garlic finely to release its flavor evenly. Measure the olive oil, butter, salt, pepper, and lemon juice accurately so everything is ready when you start cooking.
- Heat Olive Oil for Garlic Infusion: Place a large, deep skillet or sauté pan over medium heat. Pour in 1 tablespoon of olive oil and gently swirl the pan to coat the bottom. Let the oil heat for 3–4 minutes until it shimmers and becomes aromatic. This heating process helps infuse the oil with a delicate flavor that will enhance the garlic and spinach.
- Sauté Garlic Until Fragrant: Add the minced garlic to the warm oil. Stir constantly with a wooden spoon or spatula to prevent burning. Cook for about 1 minute until the garlic becomes soft and aromatic while still pale in color. Overcooking the garlic will cause it to turn bitter, so keep an eye on it to ensure a sweet, fragrant base for the spinach.
- Add Spinach in Batches if Needed: Transfer the spinach into the skillet gradually, rather than all at once. This helps avoid overcrowding and allows the spinach to wilt evenly. As you add spinach, use the wooden spoon to toss and coat each batch in the garlic-infused oil. Continue until all the spinach is in the pan.
- Wilt the Spinach Evenly: Stir the spinach gently, allowing it to wilt without becoming soggy. This should take about 3 minutes, during which the leaves should turn vibrant green and tender. Avoid overcooking — perfectly wilted spinach retains nutrients, texture, and flavor, making the dish fresh and satisfying.
- Season the Spinach: Turn off the heat and add ½ teaspoon kosher salt (or ¼ teaspoon of other preferred salt) and ¼ teaspoon freshly ground black pepper. Stir gently so the seasoning is evenly distributed without bruising the leaves. Proper seasoning enhances the natural flavor of the spinach without overpowering it.
- Add Butter for Richness: Add 1 tablespoon of unsalted butter to the spinach. Stir slowly until the butter melts completely, coating the spinach in a silky finish. For an elegant presentation, reserve the butter and place a small pat on top of the spinach just before serving, allowing it to melt naturally.
- Brighten the Dish with Lemon Juice: Add 1 teaspoon of freshly squeezed lemon juice to the cooked spinach. Stir gently to incorporate. Lemon juice provides a bright, fresh flavor that balances the richness of the butter and olive oil, elevating the overall dish. Taste and adjust seasoning if necessary.
- Serve with Care: Using a slotted spoon, transfer the spinach to a serving bowl, leaving behind any excess oil. Serving immediately ensures the spinach retains its fresh texture and vibrant color. This simple side dish pairs beautifully with a variety of mains for a wholesome meal.
Notes
- Always use fresh baby spinach for the best texture and flavor. Pre-washed spinach saves time, but double-check for grit or moisture before cooking.
- Garlic should be minced finely to distribute flavor evenly without leaving large raw pieces.
- Adding spinach in batches helps ensure even cooking and prevents overcrowding the pan.
- For a richer taste, substitute olive oil with ghee or add extra butter.
- Lemon juice should be added at the end to preserve its bright, fresh flavor.
- This dish is best enjoyed immediately but can be stored for later use.
Chef’s Secrets For Perfect Spinach
The key to making perfect sautéed spinach is controlling heat and timing.
Spinach cooks incredibly quickly, so a hot pan and attentive stirring are essential.
Use fresh garlic and add it early to infuse the oil but avoid browning it — burnt garlic creates bitterness.
Choosing high-quality olive oil or ghee elevates the flavor significantly.
When adding spinach in batches, stir gently to avoid bruising the leaves, which helps maintain both texture and nutrients.
Adding butter at the very end ensures a silky finish and richer flavor, while a splash of fresh lemon juice brightens and balances the dish.
Serving Suggestions For Delicious Meals
Butter Garlic Sautéed Spinach is a versatile side that pairs beautifully with a variety of mains.
Serve it alongside grilled chicken or fish for a wholesome dinner.
It complements pasta dishes and risottos, adding a fresh, vibrant note.
For a vegetarian option, layer it over roasted potatoes or serve with scrambled eggs for breakfast or brunch.
Garnish with toasted pine nuts, Parmesan shavings, or a pinch of chili flakes for an extra touch of flavor.
It’s equally perfect as part of a weeknight dinner or as an elegant addition to a dinner party.
Storage Tips For Fresh Spinach
This sautéed spinach is best enjoyed fresh but can be stored safely for later use.
Allow the spinach to cool to room temperature before transferring it to an airtight container.
Store in the refrigerator for up to four days.
Reheat gently in a skillet over low heat to avoid overcooking, or microwave covered at 50% power.
Avoid freezing, as spinach loses its texture and flavor when thawed.
For best taste and nutrients, enjoy this dish within two days of cooking whenever possible.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, but fresh spinach works best for texture and flavor. If using frozen spinach, thaw it completely and squeeze out excess water before sautéing to prevent a soggy result.
2. Can I make this recipe without butter?
Absolutely. You can replace butter with an extra tablespoon of olive oil or ghee for a dairy-free option. This will slightly change the flavor but still produce a delicious result.
3. How can I make this recipe spicier?
Add a pinch of crushed red pepper flakes while sautéing the garlic or sprinkle them over the spinach before serving. Fresh chili slices also work beautifully for heat and color.
4. Can I add other vegetables to this dish?
Yes. Mushrooms, cherry tomatoes, or thinly sliced bell peppers can be added for variety. Cook them in the skillet before adding the spinach to ensure they’re tender and flavorful.
5. How do I keep spinach from turning mushy?
Use high heat and stir quickly. Avoid overcooking; spinach wilts in just a few minutes. Adding spinach in batches helps maintain texture and prevents steaming instead of sautéing.
