Name: Sautéed Spinach Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 1 tablespoon oil (olive or avocado); ¼ cup onion (finely chopped); 1-2 cloves garlic (finely minced); 8 ounces baby spinach leaves (divided); ¼ teaspoon salt (to taste); ⅛ teaspoon black pepper (to taste); Lemon juice (optional, to taste)

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Introduction

Sautéed spinach is a quick and delicious way to enjoy this nutrient-packed leafy green. With simple ingredients like garlic and onion, it makes a perfect side dish for any meal.

The image shows cooked spinach with small white onion pieces mixed in, placed on a shiny metal pan. The spinach leaves are dark green, glossy, and wilted, covering most of the pan's surface. The small diced onions are scattered evenly throughout, providing a nice contrast in color and texture. A flat silver spatula is gently lifting some of the spinach from the pan. The whole scene rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon oil (olive or avocado)
¼ cup onion (finely chopped)
1-2 cloves garlic (finely minced)
8 ounces baby spinach leaves (divided)
¼ teaspoon salt (to taste)
⅛ teaspoon black pepper (to taste)
Lemon juice (optional)

Instructions

Step 1: Prepare the spinach by removing the stems from the leaves and discarding them if desired.
Step 2: Heat the oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until translucent. Add the minced garlic and sauté for another minute.
Step 3: Stir in half of the spinach leaves and cook for about 2 minutes until they begin to wilt. Add the remaining spinach, salt, and black pepper, then continue cooking for 2 to 3 more minutes until all the spinach is wilted and tender.
Step 4: Serve the sautéed spinach immediately with a squeeze of fresh lemon juice if desired. Enjoy!

Tips & Variations

For added flavor, try finishing with a pinch of red pepper flakes or a sprinkle of grated Parmesan cheese.
Use fresh baby spinach for the best texture and taste; avoid overcrowding the pan to ensure even cooking.
If you prefer, substitute garlic with shallots for a milder aroma.

Storage

Store leftover sautéed spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to avoid overcooking and losing texture.

How to Serve

A clear glass bowl filled with cooked spinach leaves that are dark green and slightly shiny, mixed with small pieces of translucent cooked onions spread evenly throughout. Around the bowl, a few fresh, bright green spinach leaves lay scattered on a white marbled surface. In the blurry background, a bulb of garlic and some green leafy vegetables can be seen. The dish looks fresh and simple, with a clear focus on the vibrant spinach and onion mix. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain frozen spinach thoroughly before sautéing to avoid excess water and sogginess.

Is it necessary to remove the spinach stems?

Removing stems is optional. Some stems can be tough or bitter, so discarding them enhances the texture and flavor, especially when using larger spinach leaves.