Sauteed Garlic Spinach
Sauteed Garlic Spinach is a simple and delicious side dish that everyone will love. Fresh spinach, garlic, and red pepper sauteed to perfection. Make it with your next meal.
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- ¼ teaspoon red pepper flakes
- ¾ pounds baby spinach
- ¼ teaspoon salt
In a large skillet, heat the 2 tablespoons of olive oil over medium heat.
Add in the sliced garlic and red pepper flakes. Cook for 1 to 2 minutes until heated and the garlic is fragrant and light brown. Monitor closely as careful not to burn.
Add in half of the spinach and salt and gently stir until the spinach begins to wilt.
Add in the remaining spinach and continue tossing until only a few slightly raw spinach leaves remain.
Transfer the garlic spinach to a plate to serve and carefully drain the remaining oil in the pan.
Serve warm and store any leftovers in the refrigerator in an airtight container up to 3 days.
Tips to Make the Best Sauteed Spinach Recipe:
- Heat the oil in the skillet on the lowest possible setting. Either medium or medium-high.
- Have all of the ingredients and utensils ready before starting the recipe.
- Once you add the spinach to the saute pan, the cooking process with be very quick, in a matter of seconds. Pay close attention as the spinach will cook quickly.
- As soon as the spinach leaves begin to wilt, it is time to remove it from the pan and transfer to a serving platter to stop the cooking process.
- If there are still some raw spinach leaves remaining, it is perfectly fine. Do not overcook.
- Store any leftover spinach in the refrigerator to use in other recipes like an egg scramble, omelet, soup, or smoothie.
- Spinach or baby spinach will both work well in this recipe. Baby spinach just as a milder flavor than mature spinach.
Calories: 112kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 287mg | Potassium: 633mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10683IU | Vitamin C: 32mg | Calcium: 116mg | Iron: 3mg