Sauteed Spinach

Sauteed Spinach | Magnolia Days

Did you ring in the New Year with greens? I did although it wasn’t the typical turnip or collard greens. My husband does not care for either one of those. Instead I made sauteed spinach to go with a pork roast and black-eyed peas. It was funny when I was cooking it because my husband said the house smells but not in a cake way. He didn’t mean in a bad way either. Just different. I certainly did bake a few cakes over the holidays and a couple since then (citrus mini bundts and walnut olive oil cake).

Sauteed spinach is something I discovered in my 20’s or later. Until then cooked spinach was terrible. All I ever had was the canned stuff. Blech. I remember when I was little and my dad would open a can and heat it up. I would not eat it for anything. There is no need to when you can saute up some fresh spinach. It’s so simple and quick to do. It’s also kinda fun to watch a big pile of spinach wilt down so small. It does take a lot of fresh spinach to get two servings. I use a couple of bags of baby spinach from the salad section. The convenience of it being pre-washed is nice. Otherwise, be sure to rinse it and dry it well.

How do you prefer spinach – raw or cooked? I like it both ways. I make spinach salad frequently and also use it in other dishes like a frittata. I want to try adding it in to pesto too. Do you have any other suggestions?

Sauteed Spinach
Prep time
Cook time
Total time
Yield: Makes 2 servings
  • 10 to 16 ounces fresh baby spinach
  • 1 to 3 tablespoons olive oil
  • 1 garlic clove, minced
  • Salt and pepper
  • Toasted pine nuts for garnish
  1. In a deep saute pan or skillet over medium heat, add the olive oil and minced garlic. Cook for a couple of minutes until the garlic is fragrant and the oil has warmed. Do not brown the garlic or it will become bitter. Add the spinach and toss frequently while cooking. Add salt and pepper to taste. Cook until the spinach is completely wilted, it only takes a few minutes. Transfer spinach to a serving dish. Garnish with toasted pine nuts if desired. Serve immediately.

Subscribe via email:

Enter your email address:

Delivered by FeedBurner


  1. says

    That’s funny that he said the house smelled like something other than cake. :) We’re big spinach eaters but we like it either completely raw or thoroughly cooked. Somehow we don’t care for the texture of partially wilted greens. But it’s a versatile green and there’s a lot you can do with it.

  2. says

    Hi Renee,
    I’ve been going through your blog and just wanted to tell you that your photography is fabulous. I like that you have incorporated gardening as well. Great work.

  3. says

    This recipe is quite similar to a cooking show we saw yesterday afternoon on television! We want to try this out as we love spinach in salads but were wondering what else could we do with it! Now we know :) Thanks for sharing!

  4. says

    I love sauteed spinach. I buy those huge containers of organic spinach from costco and that will get me a few spinach salads and a few small servings of sauteed spinach for dinners. It is one of the easiest sides so we eat it a lot!

    • says

      The Costco near me changed to a business center and it is so different. I don’t have a membership anymore. I do miss all the great items they carry in the regular stores though. Maybe one day Costco will change back or open a regular store near me again.

  5. says

    Love your recipe, Renee. Spinach + garlic + olive oil = winner!

    Growing up in Japan, fortunately, fresh spinach was readily available. To this day, I enjoy lightly steamed spinach with a splash of soy sauce garnished with sesame seeds.

  6. says

    We love the simplicity of your dish! You are showing people that you don’t have to get complicated, fancy or spend a lot of time to achieve delicious greens. We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion, spinach and other green leafies.

    –Your friendly Southern California farmers at Cut `n Clean Greens

  7. says

    This is a delicious looking dish, Renee. Congrats on being featured on the Cut and Clean Greens Facebook page. Spinach is one of my fav greens, and I’ll have to give your recipe a try.


  8. Karina says

    Hi! My kids will only eat spinach as a soup, which is how I love it too. My Mom’s recipe calls for cooking it in some water with a pinch of baking soda until cooked through, then draining it well and in the blender with water, milk, some flour to thicken it and into the same pot to simmer. When thickened add a bouillon cube or salt and pepper to taste. Of course a homemade broth will make it healthier, but it’s quite simple and quick as is and a great way to get my kids to eat spinach ūüėČ

  9. Ginny says

    I had a version of this at a restaurant in Richmond, VA and it was DELICIOUS! The chef added golden raisins to the sautee and it was amazing… My kids even loved it:)


Leave a Reply

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

Rate this recipe: