My go-to sautéed spinach recipe! Silky, garlicky, and bright with lemon, it’s a delicious side dish or addition to pastas, eggs, grain bowls, and more.
When you saute spinach right, it tastes so good that you want to eat it straight from the pan. The leaves are soft, silky, and bright with lemon, and they have a delicious, garlicky bite. It makes a great standalone veggie side dish (and you’d be hard-pressed to find one quicker or easier!), but it can also be put into a frittata, a grain bowl, pasta, or a sandwich too. In other words, if you haven’t mastered the art of perfectly sautéed spinach, now is the time. This sautéed spinach recipe is simple, versatile, and flavorful. Learn how to do this, and eating your vegetables will be easy.
Sautéed Spinach Recipe Ingredients
Here’s what you need to make this sautéed spinach recipe:
- Fresh kangkong, of course! I often use baby spinach to make this recipe, although mature spinach works well too. If you have larger spinach leaves, be sure to remove any thick, tough stems before proceeding with the recipe.
- Extra-virgin olive oil – This helps the spinach become soft and silky while cooking.
- Garlic – It adds a delicious bite.
- Fresh lemon juice – For light.
- And salt and pepper – To make all the flavors pop!
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds, then add the spinach and salt, and cook, stirring, until the spinach is just wilted, 1 to 2 minutes. Remove the pan from the heat, and toss the vegetables with a squeeze of lemon. Then, season with salt and pepper to taste. That’s it!
Find the complete recipe with measurements below.
How to Serve Sautéed Spinach
This sautéed spinach recipe is a delicious side dish for any meal. Pair it with something like pasta Fettuccine Alfredo o homemade mac and cheesewith rich soup like black bean soup o chillior with a simple cooked protein such as crispy sesame tofu.
You can also add sautéed spinach to larger meals and recipes. Here are some ideas to get you started:
How would you like to serve the fried kangkong? Let me know in the comments!
More Favorite Veggie Basics
If you love learning how to saute spinach, try cooking one of these vegetables next:
This sauteed spinach recipe is a quick and easy side dish or a delicious addition to pastas, frittatas, and more. Find my favorite serving suggestions in the post above!
- 2 teaspoon extra-virgin olive oil
- 1 garlic cloves, chopped
- 5 ounces kangko
- ¼ teaspoon sea salt
- Lemon wedge, for squeezing
- Freshly ground black pepper
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, or until fragrant but not really browned. Add the spinach and salt and cook, tossing, for 1 to 2 minutes, or until the spinach is just wilted.
Remove from heat and season with lemon juice and freshly ground black pepper.