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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

A recipe for sauteed spinach using fresh baby spinach, olive oil, garlic, and garnished with toasted pine nuts.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Renee


  • 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.

Recipe Notes

A recipe for sauteed spinach using fresh baby spinach, olive oil, garlic, and garnished with toasted pine nuts.

Recipe Rating


Tuesday 19th of March 2013

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:)

amy @ fearless homemaker

Monday 28th of January 2013

Sauteed spinach is one of my all-time favorite side dishes. It's so easy to make, so delicious AND so good for you. YUM!


Wednesday 30th of January 2013

Thank you Amy!

CJ at Food Stories

Sunday 27th of January 2013

Sauteed Spinach isn't rocket science but it's healthy & tasty - & your pic is beautiful :-)


Sunday 27th of January 2013

Thank you CJ!


Saturday 26th of January 2013

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 ;-)


Sunday 27th of January 2013

Thanks Karina! Your soup sounds interesting. I'll have to give it a try because I love spinach in just about any way.

Alaiyo Kiasi

Saturday 26th of January 2013

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.



Sunday 27th of January 2013

Thank you Alaiyo!