Yes, it only takes around 8 minutes to make this super simple sautéed spinach recipe. You’ll need fresh spinach, herbs, spring onions, olive oil, salt and pepper. Perfect for spring or fall when all of the vegetables are in season. Throw in some crushed garlic if you’re feeling like it. This recipe is a great way to cook up a bag of spinach that is about to go bad and shrink it.
Sautéed Spinach
This meal is proof that the simplest recipes are the tastiest recipes. No need for 10 different spices, dairy or complicated cooking techniques. You need one pan, 5-6 ingredients (depending on how you count salt and pepper) and about 8 minutes.
It is one of my favorite healthy side dishes, but I also love to sauté spinach and use it in savory baking recipes like this kale phyllo pie (just make that kale – spinach) or into these savory muffins with feta cheese. Other than that you can have it with rice, protein and even at breakfast with eggs.
How To Make Sautéed Spinach
The first thing you do is wash the spinach. I see people use vegetables right out of the bag and it always gives me chills. Do the same for the scallions and the herbs, in my case, I usually use mint (dill would be great in here too).
If you’re using large leaves, not baby spinach, it’s a good idea to chop the spinach after washing. Same for scallions and mint leaves (or other herbs). If you’ve decided to use it, peel and crush the garlic.
Heat a pan at medium-high heat, add in olive oil, throw in the chopped scallions and garlic (if using). Saute for about a minute. Then add in the spinach and saute for like a minute or two. Stir in the fresh herbs, salt and pepper. I like to cover for a minute or two with a lid until the spinach has fully wilted. Then remove the lid and if any – drain the excess water.
That is it! If desired, you can add some lemon juice and crushed red pepper on top.
How Long To Cook?
The cooking time will depend on your spinach. I’ve made this recipe with more mature, larger leaves of spinach as well as tender baby spinach leaves. As you can imagine – the larger leaves are thicker and need more time cooking.
The cooking time will also depend on how much spinach you’re dealing with. The more spinach, the longer it will take (but then again we’re talking a few minutes). Use a larger pan for larger quantities and watch the leaves shrink into almost nothing in no time.
How To Serve & Leftover Solutions
I like to serve it the spinach as is, with cooked meat (grilled, baked…), bread or rice as well as tzatziki. OMG. I even enjoy it with eggs, cheese (Feta or Parmesan are great on top) and some bread at breakfast.
I like the sautéed spinach as is now, but when I was younger, the texture really terrified me. But, I’d always eat it baked into things like these muffins or this phyllo pie. So if you’ve got kids or sautéed spinach leftover – you know what to do.
If you have more spinach to use up, you might enjoy some of these healthy spinach recipes that are perfect for spring or fall.
8-Min Sautéed Spinach
You need 8 minutes, fresh spinach, herbs, scallions, olive oil, salt and pepper to make this nutritious super simple sautéed spinach recipe. Prefect for spring or fall, this is a great way to cook lots of spinach and end up with a healthy side dish that goes with meat, eggs and even rice.
Ingredients
- 5 cups/150g spinach
- 4 scallions, chopped
- 1 tbsp olive oil
- Handful mint leaves (or other herbs - dill would be great)
- Salt and pepper
Optional:
- 1-2 garlic cloves
Instructions
- Wash the spinach, scallions and the herbs. If you're using large leaves, not baby spinach, it's a good idea to chop the spinach after washing. Also chop the scallions and herbs (no need to chop finely). If you've decided to use it, peel and crush the garlic.
- Heat a pan at medium-high heat, add in olive oil, throw in the chopped scallions and garlic (if using). Sauté for about a minute. Then add in the spinach and sauté for another minute - you'll see the leaves immediately start to wilt.
- Then stir in the fresh herbs, salt and pepper. I like to cover for a minute or two with a lid until the spinach has fully wilted. Then remove the lid and if any - drain the excess water.
- That is it! If desired, you can add some lemon juice and crushed red pepper on top.
Notes
Optionally, you can add some lemon juice and crushed red pepper as needed. And if you wish serve with some grated Parmesan or crumbled feta cheese on top.
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 189Total Fat 15gSaturated Fat 2.2gCarbohydrates 12.7gFiber 7.2gSugar 2gProtein 6.5g