• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Edible Times
  • About
    • Hire
  • Recipes
    • By Diet
      • GAPS
      • Gluten Free
      • Low-Carb & Grain-Free
      • Paleo
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
  • Just Cook
  • Macarons
  • Start Here
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • How To
  • French Macarons
  • About
  • Hire
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » GAPS

    How to Sauté Spinach & Add Loads of Flavor

    Published: Sep 20, 2022 · Modified: Nov 11, 2022 by Chef Christina

    Jump to Recipe·Print Recipe

    Sautéed spinach is truly one of the simplest and fastest vegetable side dishes to cook for dinner. Or any other meal, including breakfast. Here are a few tips on how to sauté spinach and ideas for crowd-pleasing seasonings and pairings.

    Sautéed spinach on a small white plate garnished with a drizzle of olive olive next to a pan.

    The Story

    Spinach is a dark, leafy green chockful of vitamins and minerals. The Center for Science in the Public Interest (my go-to source for nutrition guidance) named spinach one of the healthiest vegetables you can eat.

    Jump to:
    • The Story
    • The Method
    • Chef's Tips
    • Flavor Variations
    • Pairings
    • Frequently Asked Questions
    • Edible Epilogue
    • 📖 Recipe
    • More Green Vegetables
    • More Than Just Recipes
    • 💬 Reviews
    Fresh baby spinach leaves in a plastic container from the grocery store.

    That's probably because it offers plenty of Vitamins K and A, magnesium, and good amounts of several B vitamins. And the best part about baby spinach is the leaves cook up in five minutes flat.

    The Method

    In culinary school, when the chef instructor of our seasonally-inspired restaurant taught me how to sauté spinach, he kept the lesson brief:

    1. Heat pan.
    2. Add spinach.
    3. Season with salt.
    4. Serve.

    (I might've looked at him like he was nuts).

    But truly, spinach needs no fancy culinary technique or cooking liquid. The leaves give off moisture as they heat up which steams and wilts the greens. A pinch of salt will speed up the process but isn't necessary.

    Sautéed spinach in a pan next to a wooden, slotted spoon.

    The Steps

    Sautéing spinach with garlic or shallots is a wonderful way to add nuance to an otherwise one-dimensional vegetable dish. But if you simply want pure spinach, skip the first two steps.

    1. Heat the pan. Heat a medium or large sauté pan of any kind over medium-low heat. Stainless steel, non-stick, and cast iron skillets all work great.
    2. Sauté aromatic vegetables. In a couple of tablespoons of olive oil or butter, cook minced garlic, shallots, or onions over medium-low heat until they soften and turn translucent. Sprinkle in a tiny pinch of salt to the aromatics as you cook them.
    3. Add the spinach. Add your fresh or frozen spinach to the pan, a pinch of salt, and turn the heat up to medium. If all of the spinach you want to cook doesn't fit at first, add it in stages as the first leaves in the pot wilt down and space opens up.
    4. Wilt and cook the spinach. Stir fairly often while the spinach softens and cooks. If the spinach begins to stick, splash a little water or cooking stock in the pan to loosen up the stuck leaves and prevent burning.
    5. Season well. Season the greens generously with salt and freshly ground black pepper, if you like. A little drizzle of extra virgin olive oil adds great healthy fat. Pastured butter is simply divine.
    • Olive oil in a stainless steel sauté pan.
    • Minced garlic and shallots cooking in a sauté pan.
    • Raw baby spinach going into a sauté pan.
    • Baby spinach in a sauté pan, some more cooked than the rest.
    • A pat of butter melting over sautéed spinach with garlic and shallots.
    • Sautéed spinach in a pan next to a wooden, slotted spoon.
    • Sautéed spinach on a small white place with a drizzle of olive oil around the rim.

    Chef's Tips

    • Add vegetables with Vitamin C. Spinach naturally contains good amounts of iron. But the type of iron isn't as easily broken down by the body as the type of iron in meat. Bell peppers, tomatoes, and citrus all contain lots of Vitamin C and help unlock the stubborn iron in spinach.
    • Cooking frozen spinach. Unlike with fresh spinach, frozen will come with a little excess moisture that needs to simmer off during cooking. This doesn't affect the taste in any way. But give the liquid a few extra minutes to cook away to avoid a soupy side dish.
    • Start with more than you think you need. The volume of spinach reduces drastically as it cooks. One bag of fresh spinach serves two adults. So for a family of four or more, I recommend grabbing at least two regular bags of baby spinach leaves, or one large container that's more than 10 ounces. Frozen spinach reduces less in volume than fresh since it's pre-cooked.

    Flavor Variations

    Simple sautéed spinach with garlic and a drizzle of olive oil is (of course) a completely plant-based dish. And there are plenty of ways to add more flavor and keep your spinach vegan and vegetarian.

    Minced garlic and shallots on a cutting board with raw baby spinach, clementine segments, and chopped red bell pepper.

    A little butter or olive oil is all the bitter leaves need for balance and a silkier mouthfeel. Minced shallots and garlic add sweetness and a little aromatic excitement. If you eat meat, the salty, fatty, umami of bacon pairs extremely well with bitter spinach. Especially if you need to tempt your people into eating it.

    • Bell peppers. Chop or dice any color bell pepper and sauté it first in a little butter or olive oil before adding your spinach to the pan.
    • Mushrooms. Mushrooms will add texture and an almost-meaty richness to sautéed spinach. For the best texture, sauté chopped or diced mushrooms in a little oil over medium-high heat before adding the spinach to the pan. Fight the urge to stir, it will prevent the mushrooms from crisping up golden, brown, and delicious.
    • Cheese and nuts. Almonds, cashews, and pine nuts add a bit of protein and more fiber and crunch. Any aged, hard cheese is delicious when grated over finished spinach. For a truly creamy side dish, here's how to cream kale, spinach, or any green that tastes straight outta the steakhouse.
    • Fresh tomatoes. Especially when they're in season, tomatoes add beautiful color to sautéed spinach and balance out the bitterness with subtlety sweet, tart flavors. Toss in diced tomatoes right at the end of cooking, once the spinach is wilted, soft, and nearly done.
    • Korean-style. Sauté minced garlic with the spinach leaves. Then drizzle cooked spinach with toasted sesame oil, toasted sesame seeds, a few drops of fish sauce, and garnish with sliced scallions (green onions).
    • Bacon, pancetta, or prosciutto. Crisp small pieces of bacon or pancetta in the pan first, then cook the spinach in the rendered bacon fat (you're welcome). Or quickly sauté prosciutto in a small amount of olive oil just until it begins to crisp.

    Pairings

    The bitter green is lovely tossed into any pasta dish, beans, or with wild rice for a vegetarian or vegan meal. And if you eat meat, spinach pairs well with a variety of roasted, grilled, or pan-roasted meat and fish.

    Sautéed spinach nestled next to a roasted chicken thigh on a plate.
    • Chef Thomas Keller's Roast Chicken
    • Pollo Al Chilindron (Chicken with Peppers)
    • Easy Stuffed Pork Loin
    • Sockeye Salmon
    • Roast Beef in a Cast Iron Skillet

    Frequently Asked Questions

    How do you sauté spinach for breakfast?

    Spinach is a fast and healthy choice for any meal. The easiest way to sauté spinach with eggs or breakfast meats is to cook it in the same pan. If adding eggs, cook fresh spinach in a little butter or oil over medium heat until the moisture simmers away. Then you can make space in the pan and fry your eggs. Or just pour in your whisked eggs for a scramble. With frozen spinach, you can add it right in the pan at the same time you fry or scramble your eggs. It's pre-cooked and a small amount won't flood the pan with liquid.

    What is the best way to store spinach?

    To get the longest shelf life out of fresh spinach, discard any wilting or discolored leaves and wrap the spinach in damp paper towels. Then store the wrapped leaves in an airtight container like a glass dish with a lid or plastic food storage baggie.

    Can you freeze spinach?

    To freeze fresh spinach leaves you can either blanch them first by dropping them quickly in a pot of boiling water for just a minute. Or simply freeze the fresh leaves in a freezer bag or airtight container. If you choose to blanch your spinach, you may want to squeeze the excess water out with a kitchen towel before freezing.


    Edible Epilogue

    One spinach lesson I remember clearly from culinary school was courtesy of my nutrition professor. She emphasized the benefits of eating spinach with foods containing high amounts of Vitamin C to unlock all its iron.

    Sautéed spinach in a pan with warmed mandarin orange segments on top.

    So I often toss in mandarin or clementine segments at the end of sautéing my spinach (from a bag of Little Cuties or similar). The juicy orange segments take sautéed spinach from bitter and bland to colorful and delicious. And since the little oranges are super sweet, my tiny humans scarf the spinach right up.


    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Sautéed spinach with garlic and shallots on a plate drizzled with olive oil.

    How to Sauté Spinach

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    No reviews

    Print Recipe

    The outsiders in the recipe - shallots, garlic, and clementine segments - are completely optional. To get a quick fix of sautéed spinach, just pour the bag into the pan and let it cook itself. 

    • Total Time: 10 minutes
    • Yield: 4 Servings 1x

    Ingredients

    Scale
    • About 12 ounces (2 small packages) of baby or frozen spinach, or mature spinach leaves*
    • ¼ teaspoon of kosher or flake salt
    • 1-2 tablespoons of extra virgin olive oil or butter
    • ½ of a shallot, peeled and minced, optional
    • 2 cloves of garlic, peeled and minced, optional
    • 2 mandarins or clementines, peeled and segmented, optional

    Instructions

    1. If you are adding garlic or shallots or both, remove the skin and mince them well. The easiest way to mince aromatic vegetables is to first chop them into small pieces. Then run your knife back and forth over the pile with short up and down chopping motions until the pieces are very small.
    2. Heat a medium or large sauté pan of any kind over medium heat.
    3. In a couple of tablespoons of olive oil or butter, sauté minced garlic, shallots, or onions until they soften and turn translucent. Keep the heat low enough that the vegetables don't brown too much. Add a pinch of salt to the aromatics as you cook them.
    4. Add your fresh or frozen spinach to the pan, a pinch of salt, and turn the heat up a little bit. If all of the spinach doesn't fit at first, add it in stages once the first leaves in the pot wilt down and space opens up.
    5. Stir occasionally while the spinach softens and cooks. If the spinach begins to stick, splash a little water, stock, or broth in the pan to loosen up the stuck leaves and prevent burning.
    6. Season the greens with a tiny pinch more salt and freshly ground black pepper, if you like. Last, drizzle in a little extra virgin olive oil or mix in a tablespoon or two of butter.
    7. Store any leftover sautéed spinach sealed in an airtight container for up to a week. Or freeze for a few months.

    Notes

    On Buying Fresh Spinach

    The small bags or containers of baby spinach are typically five to six ounces. If you plan to buy bunches of mature spinach, three or four bunches should equal the same amount as two small bags. Peel mature spinach leaves off of the stem and roughly chop them before cooking.  

    How to Store Fresh Spinach

    Right after buying spinach, discard any wilting or discolored leaves and wrap the spinach in paper towels. Then sprinkle cold water on the towels until they are damp. Place the wrapped leaves in an airtight container like a glass dish with a lid or plastic food storage baggie. 

    On the Nutrition Information

    The Nutrition Information below is based on the recipe as written with one small shallot, two cloves of garlic, the segments of two small clementines, and two tablespoons of extra virgin olive oil.  

    • Author: Christina
    • Prep Time: 2 minutes
    • Cook Time: About 8 minutes
    • Category: Vegan
    • Method: Sautéeing
    • Cuisine: French
    • Diet: Vegetarian

    Nutrition

    • Serving Size:
    • Calories: 419
    • Sugar: 18.8 g
    • Sodium: 856.5 mg
    • Fat: 29.8 g
    • Saturated Fat: 4.3 g
    • Carbohydrates: 37.2 g
    • Fiber: 10.8 g
    • Protein: 11.7 g
    • Cholesterol: 0 mg

    Keywords: spinach, how to saute spinach, sauteed spinach with garlic

    Did you enjoy this one?

    Tag @edibletimes or use hashtag #edibletimes.


    More Green Vegetables

    • Three air-fried, bacon-wrapped asparagus bundles on a white plate.
      The Beauty of Air Fryer Bacon-Wrapped Asparagus
    • How to cook kale, creamed kale by Edible Times
      How to cook kale and enjoy it with a silky, easy cream sauce
    • Apple-cucumber slaw with poppy seed dressing next to grilled chicken on white plate.
      These poppies won't put you to sleep + an awesome apple-cucumber slaw
    • Shredded Brussels sprouts on a plate garnished with crispy Prosciutto.
      Caramelized Shredded Brussels Sprouts

    More Than Just Recipes


    I'm happy to tell you this is not your average food blog. There are few, if any, product links so I can make a buck off your clicks. And there will never be annoying pop-up ads. Ever.

    Join the Edible Times community to receive:

    • The culinary techniques and simple formulas for success
    • Recipes that work for all types of diets
    • How to save money on groceries
    • A direct line to me, Chef Christina, to ask any cooking or baking questions you have, anytime

    The first five emails will be my series: Just Cook. It's a free quick-start guide to get you cooking like a pro, without having your eyes glued to a screen. Think of it like a quick crash course in cooking techniques, with a friendly (not yelling) chef.

    Because life's too short to waste time scrolling through recipes.
    When you could be sipping wine while cooking, instead.

    Let's Cook!

    Always free. Your info will never be sold. Ever.

    Thanks for joining!

    Welcome to the community! Be on the lookout for my first email. And be sure to check your junk mail in case your inbox got suspicious. 

    .
    « Chocolate Macarons Recipe & Two Tempting Fillings
    The Ultimate Chocolate Whoopie Pie Recipe & Two Fillings »

    Filed Under: GAPS, Gluten Free, How To, Keto, Paleo, Recipes, Vegan Tagged With: sauteed spinach recipe

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    1. Linda

      May 15, 2012 at 5:55 pm

      Becca Shermbeck sent me a link to your blog. I am a fellow foodie and always looking for new ideas. Another fun blog to follow.

      Reply
      • edibletimes

        May 16, 2012 at 9:13 pm

        So great! Thanks for coming by Linda, and thanks to Becca!

        Reply
    2. Joan W

      May 12, 2012 at 10:01 am

      You manage to make greens look good!

      Reply
    3. Heather@Creative Family Moments

      May 11, 2012 at 1:52 pm

      I'm really glad you posted the orange segmentation too. In dry, huh? Wow. Would not have thought that! I'll give it a go.

      Reply
    4. winnie

      May 11, 2012 at 11:10 am

      Your recipes look so good. I will try this one for my hubby. He loves spinich! Your photos are great too.

      Reply
    5. Stephen Whisler

      May 10, 2012 at 10:14 pm

      I am really loving all of your posts! I like the way you concentrate on one thing and explore it. Your blog should be required reading for all foodies!

      Stephen Whisler, Napa, CA

      Reply
      • edibletimes

        May 13, 2012 at 6:23 pm

        Thank you Stephen, your support means so much! Now we just need to get all the other foodies out there on board:)

        Reply

    Primary Sidebar

    Welcome to
    Edible Times!

    Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

    I'm Christina, a classically trained, Michelin-star restaurant alum and private chef. And more importantly, Chef Mom to two little boys.
    I'm here to empower you in the kitchen. I share way more than delicious, chef-tested recipes. I explain the professional formulas, ratios, and techniques, too. To read about me and my food philosophy, follow this.



    Most Popular

    • Looking down on light pink strawberry French macarons in a mini cake tin with a white doily.
      Strawberry French Macarons Recipe & Two Fillings
    • Simple beef jus poured over sliced roast beef bottom round.
      Classic, Tender Beef Top Round Roast
    • Spiced hot apple cider from apple juice in a mason jar topped with whipped cream.
      Spiced Apple Cider from Apple Juice
    • Looking down on a deeply brown colored whole roasted chicken resting in a saute pan.
      Chef Thomas Keller's Roast Chicken of Bouchon Fame
    • Close up of classic coconut macaroon
      Coconut Macaroons Without Sweetened Condensed Milk
    • Baked sockeye salmon with herbed lemon vinaigrette on a bed of green vegetables.
      How to Cook Sockeye Salmon to Perfect Doneness

    my foodgawker gallery

    Footer

    ↑ back to top

    About

    • About Christina
    • Private Chef Services
    • Privacy & Disclosure
    • Nutrition Notice

    Subscribe

    Looking for free cooking, baking and macaron tips?

    Sign up!

    Recipes

    All Recipes
    Breakfast
    Dinner
    Dessert
    Macarons

    By Diet

    GAPS Diet
    Gluten-Free
    Keto
    Paleo
    Vegan

    Copyright © 2009-2023 Edible Times