The Best Spinach Recipe
Sometimes, the best and most delicious recipes are made with the simplest of ingredients, such as this garlic butter sauteed spinach recipe.
The recipe contains plenty of iron, vitamin A and C, spinach is an excellent leafy vegetable to have in your diet.
Other Recipes You Might Like
- Garlic Creamed Spinach
- Spinach and Tofu Salad with Japanese Sesame Miso Dressing
- Shrimp and Spinach Spaghetti
Ingredients for Sauteed Spinach
- Salted butter
- Baby spinach
- Lemon juice
Cooking Tips on How to Cook Spinach
- Spinach cooks in a matter of seconds so you don’t want to overcook them. Heat up a skillet with some salted butter, add the garlic, toss in the spinach and saute quickly.
- As soon as the leaves start to wilt, remove the skillet from heat and transfer the spinach to a serving platter.
- It’s OK if there are still some raw spinach as they will continue to cook and wilt after removing from the heat. Timing is the key: it has to be quick.
Frequently Asked Questions
Should Spinach Be Refrigerated?
Store fresh spinach in the crisper in the refrigerator in a sealed plastic bag. It will keep there for about four days. Do not wash the spinach before you refrigerate it, as it will become moist and this moisture will work against the spinach. Cooked spinach should not be in the fridge for longer than a day.
Is Sauteed Spinach Still Good for You?
Yes, sauteed spinach still has all the important nutrients, and in fact, has more nutrients than raw spinach.
How Do You Make Sauteed Spinach Not Bitter?
The lemon juice does plenty to help the spinach recipe not be bitter.
How Many Calories?
This recipe has only 71 calories per serving.
What Dishes to Serve with This Recipe?
This dish is best served as a side dish. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 2 tablespoons melted salted butter
- 4 cloves garlic minced
- 8 oz. baby spinach
- 1 pinch salt
- 1 teaspoon lemon juice
- Heat up a skillet and add the butter. Saute the garlic until aromatic, add the spinach into the skillet, follow by the salt and lemon juice, stir to combine well.
- As soon as the spinach leaves start to wilt, turn off the heat and transfer to a serving platter. Garnish with some fresh lemon wedges and serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.