This simple sautéed spinach is a fast and flavorful way to get greens on the table. With garlic, lemon, and a touch of Parmesan, it transforms a basic vegetable into a tasty side dish.
Ready in about 15 minutes, it’s a great last-minute addition to almost any meal. The method is straightforward and requires just one pan.
Why You’ll Love Sautéed Spinach with Garlic and Lemon
- Gently cooking lemon slices in the oil first adds a deep, citrusy flavor throughout the dish without being too sharp.
- Adding spinach in batches allows it to wilt down gradually, making space in the pan and ensuring every leaf gets coated in the seasoned oil.
- Draining excess liquid after cooking concentrates the flavor and prevents the final dish from being soggy.
Sautéed Spinach with Garlic and Lemon Ingredients
- Spinach: Fresh spinach in bunches will have the best flavor, but pre-washed baby spinach works well and saves time. You can use frozen spinach, but be sure to thaw it and squeeze out all excess water first.
- Garlic: Thinly sliced garlic provides a milder flavor than minced. For a stronger garlic taste, you can mince it instead.
- Lemon: Using both slices to infuse the oil and fresh juice to finish adds layers of lemon flavor, both cooked and bright.
- Parmesan Cheese: Freshly grated Parmesan will melt more smoothly and have a better flavor than pre-shredded cheese.
Exact quantities are in the recipe card below.
How to Make Sautéed Spinach with Garlic and Lemon
Step 1: Infuse the Oil with Lemon
Start by prepping your ingredients. Wash the spinach well and slice the garlic and half of the lemon. In a large skillet, warm the olive oil over medium-low heat and cook the lemon slices until they are fragrant and lightly browned. This step flavors the entire dish from the start.
Step 2: Sauté the Spinach
Remove the cooked lemon slices and set them aside. Add the sliced garlic to the pan and cook briefly until you can smell it. Begin adding the spinach in large handfuls, tossing with tongs to help it wilt down before adding more.
Step 3: Finish and Serve
Once all the spinach has wilted, take the pan off the heat and drain away any liquid that has collected at the bottom. Season the spinach with salt and pepper, then squeeze fresh lemon juice over the top. Transfer it to a serving bowl and garnish with grated Parmesan and the reserved lemon slices.
Storage Tips for Sautéed Spinach with Garlic and Lemon
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is not ideal for freezing as the texture can become watery. Reheat gently in a skillet over low heat or in the microwave until just warmed through.
Expert Tips for Sautéed Spinach with Garlic and Lemon
- Using a very large pan is important. One pound of fresh spinach has a lot of volume before it cooks down.
- Drying the spinach leaves well after washing is key to helping the spinach sauté rather than steam, which prevents a watery result.
- For a bit of warmth, you can add a pinch of red pepper flakes along with the garlic.
- Pre-washed baby spinach is a convenient option that will save you some prep time.
What to Serve with Sautéed Spinach with Garlic and Lemon?
This spinach side dish is versatile. Serve it alongside roasted chicken, pan-seared salmon, or a simple steak.
Sautéed Spinach with Garlic and Lemon Recipe FAQs
Why is my sautéed spinach so watery?
Spinach naturally contains a lot of water. To avoid a watery dish, make sure to dry the leaves thoroughly after washing and drain any excess liquid from the pan after the spinach has wilted, just before you season it.
Can I use frozen spinach for this recipe?
Yes, you can. Thaw a 10-ounce package of frozen chopped spinach completely. Squeeze it very dry to remove as much water as possible before adding it to the pan with the sautéed garlic. You will only need to cook it for a few minutes to heat it through.
How do I keep the garlic from burning?
Cook the garlic over medium-low heat and watch it closely. It only needs 30 to 60 seconds to become fragrant. As soon as you can smell it, it’s time to add the spinach, which will cool the pan down and prevent the garlic from overcooking.
Sautéed Spinach with Garlic and Lemon
Ingredients
- 1 lb fresh spinach 450g
- 2 tbsp extra-virgin olive oil 30 ml
- 3 cloves garlic thinly sliced
- 1 lemon divided
- 1/4 cup grated Parmesan cheese 25g
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper or to taste
Instructions
- Wash the spinach thoroughly and pat it as dry as possible. Slice half of the lemon into thin rounds and set the other half aside for juicing later.
- Warm the olive oil in a large skillet or Dutch oven over medium-low heat. Place the lemon slices in the oil in a single layer.
- Cook the lemon slices for 2-3 minutes, flipping once, until they are fragrant and lightly golden. Use tongs to remove the slices to a plate, leaving the flavored oil behind.
- Add the sliced garlic to the skillet and cook for 30-60 seconds, stirring constantly, until fragrant. Do not let it brown.
- Add the spinach to the pan in large handfuls. Use tongs to toss the spinach as it wilts, which will make room for the next handful. Continue until all spinach is in the pan.
- Increase the heat to medium and cook, tossing occasionally, until all the spinach is just wilted, about 2-4 minutes.
- Remove the skillet from the heat. Carefully tilt the pan to drain off any excess liquid.
- Season the spinach with salt and pepper. Squeeze the juice from the reserved lemon half over the top and toss to combine.
- Transfer the spinach to a serving dish. Garnish with the grated Parmesan cheese and the reserved cooked lemon slices. Serve immediately.
