Description
Simple and flavorful sautéed baby spinach is a quick, nutrient-packed side dish made with garlic, olive oil, and a hint of lemon—perfect for busy weeknights or pairing with hearty mains.
Ingredients
- 10 oz baby spinach (pre-washed preferred)
- 1 tbsp olive oil
- 2 cloves garlic, thinly sliced or minced
- Salt and black pepper to taste
- 1 tsp fresh lemon juice or a splash of vinegar (optional)
- Optional add-ins: pinch of red pepper flakes, 2 tbsp grated Parmesan, 1 tbsp toasted pine nuts, balsamic glaze
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 30–60 seconds, just until fragrant (do not brown).
- Add baby spinach in batches, stirring until wilted. Repeat until all is added and wilted.
- Season with salt and black pepper to taste.
- Remove from heat and finish with lemon juice or vinegar if using.
- Serve warm as a side or use as a base for bowls or pasta.
Notes
- Use more spinach than expected—it shrinks significantly when cooked.
- Regular spinach works too—remove stems and chop before cooking.
- Red pepper flakes or Parmesan add flavor; pine nuts add texture.
- Great mixed into pasta, eggs, or grain bowls.
- Best served fresh, but can be stored and reheated gently.
Nutrition
- Serving Size: 1 cup cooked
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
