Sautéed spinach and garlic is one of those recipes that sounds so simple and basic. And it is. There are only a few ingredients: spinach, garlic, olive oil, salt and pepper. But there’s some finessing required to bring out the best from these simple ingredients – just a few tricks to ensure that the garlic melts slowly and get’s soft, sweet and mellow, with the spinach resting on top, absorbing the delicious garlicky flavors, as it cooks.
Start with olive oil and lots of thickly sliced garlic in your skillet, letting the garlic melt and soften for a few minutes, over low heat. Then pile on the spinach.
You’ll need a pot with a lid so the spinach and garlic can steam for a few minutes, undisturbed. When you remove the lid you’ll have tender spinach, infused with the mellow nutty flavors of gently-cooked garlic.
Just add a sprinkle of salt and some fresh ground pepper, and you’ve got a healthy and totally delicious side dish.
If you’re a vegetable lover, visit and follow my Exceptional Vegetables Pinterest Board. It’s filled with tempting vegetable-centric recipes that I collect from blogs and culinary sites across the word-wide web.
Now here’s the recipe for Sautéed Spinach and Garlic. Let me know what you think!
- 4 tablespoons good quality olive oil
- 8-10 garlic cloves, peeled and thickly sliced, crosswise
- 16 ounces baby spinach, washed (you can substitute 2 10-ounces packs of frozen whole-leaf spinach - defrost and squeeze by the handful to remove all the liquid)
- Coarse salt
- Freshly ground black pepper
- You'll need a large skillet with a lid. Spread the oil out to coat the bottom of the skillet (I use cast iron). Place the garlic in the skillet, spreading it into an even layer. Turn the heat up to medium and as soon as the oil starts to sizzle, turn it down to medium-low and let the garlic soften for 5 minutes or so, turning the heat down further if it looks like it starts to brown.
- Add the spinach in a big heap. Pour in 1 tablespoon of water and cover the pot. Turn the heat up to medium and let the spinach steam for about 5 minutes, undisturbed. Remove the cover and gently stir the leaves, pressing down on any that aren't wilted. Don't toss the leaves because you want the garlic to remain in contact with the oil on the bottom of the pan so it will soften and get sweet and mellow.
- Continue to cook the spinach, uncovered, for another few minutes, until the spinach is completely soft and wilted. Season with salt and pepper, to taste.