Need more leafy greens in your life? This easy but elevated 10-minute side delivers rich nutrients and flavor.
If you’re looking for an easy way to boost both the taste and nutrition profile of your meal, consider cooking a side of spinach and garlic on the stovetop. There are few dinner add-ons that are easier to whip up than garlic sautéed spinach. In just 10 minutes and four simple steps, fresh baby spinach gets cooked to tender perfection that practically melts in your mouth. It’s slathered in olive oil, garlic, salt, and pepper—an ideally fragrant and savory combo that enhances all kinds of main dishes.
Some in my family dislike spinach for its supposedly slimy texture—but when I use this recipe, even the pickiest eaters at our table end up enjoying it. This dish is especially delectable when paired with rice or mashed potatoes, which can soak up any excess spinach juice and oil.
Garlic sautéed spinach is one of my favorite sides to make because it effortlessly turns out glossy and full of earthy flavors. A verdant veggie that most kids consider unappealing suddenly becomes irresistible! Bring it to the table to gently expand your family’s tastes, and you might be surprised by how it starts to grow on them.
Is Garlic Sautéed Spinach Healthy?
As you might guess, garlic sautéed spinach is a pretty healthy side. It’s low in fat, high in fiber, and full of nutrients like iron, calcium, and vitamin C. Plus, this dish is 100% gluten-free and vegan, making it agreeable for a wide array of diet types. With five basic, clean ingredients, this recipe is as health-conscious as it is delicious.
Sautéing vs. Steaming Spinach: Which Is Better?
Most green-loving chefs—myself included—prefer sautéing spinach because it turns out more flavorful. Since the spinach is cooked directly in the seasonings, it absorbs the garlic nicely, balancing much of the spinach’s natural bitterness. Additionally, sautéing spinach allows more of the moisture to evaporate more quickly, resulting in less watery greens than if they had been steamed or boiled. On the other hand, steamed spinach has no fat because it doesn’t require oil—though the olive oil in this recipe contains so-called “heart-healthy” fat. Overall, it’s up to you and your preferences, but I usually stick to sautéing spinach for the reasons noted here.
How Do I Store Leftovers?
Once cooled to room temperature, garlic sautéed spinach can be stored in an airtight container and refrigerated for up to 5 days. I don’t recommend freezing it because the spinach will accumulate more water and become soggy as it thaws. To reheat, simply pop it on the stove again with an extra splash of oil or vegetable broth. Stir it consistently over medium heat until it starts to steam and sizzle.
Serving Suggestions
My personal favorite culinary combo is garlic sautéed spinach with Black Bean Burgers and Instant Pot Sweet Potatoes. But my friends usually enjoy their garlicky greens with Rosemary Steak and Mashed Potatoes or Crock-Pot Chicken and Rice Casserole. If you really want to up the nutrition level of your meal, consider trying Sautéed Kale as well. Play with the potential pairings and have some healthy fun in your kitchen!
Ingredients
- 1 pound baby spinach
- 2 garlic cloves minced
- 2 tablespoons olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Rinse the baby spinach leaves and shake off excess water but keep them slightly damp.
- Peel and mince the garlic cloves.
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds, ensuring not to let it brown too much. Add the baby spinach to the skillet. It might seem like a lot at first but will quickly wilt.
- Use tongs to turn over the spinach, ensuring all leaves are coated with oil and garlic. Cook for about 5 minutes, or until all the spinach has wilted. Season with kosher salt and freshly ground black pepper to taste.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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