I perfected a quick Garlic Spinach starring garlic and Parmesan, ready in minutes.
I didn’t expect a tiny pile of baby spinach to steal the show, but this Simple And Flavorful Sautéed Baby Spinach does just that. Bright garlic wakes up the leaves, giving a punch that’s simple and strangely addictive.
I added it to my Baby Spinach Recipes file and kept coming back, mostly because guests keep asking for more. This Garlic Spinach twist somehow turns a forgettable side into something you actually plan meals around.
If you like food thats fast and unfussy but full of character, this one will make you smile when you taste it.
Ingredients
- Baby spinach brings iron, fiber and vitamin K, wilts fast, tastes fresh and mild
- Extra virgin olive oil adds healthy monounsaturated fats, glossy finish, helps flavors stick, not greasy
- Unsalted butter gives richness, creamy mouthfeel and a toasty note, use small amount though
- Garlic gives bold savory punch, allicin gives health perks, slice or mince for heat
- Kosher salt seasons deeply, brings out natural sweetness in the spinach, be careful not oversalt
- Parmesan adds umami salty nuttiness, a little goes a long way, melts slightly on warm leaves
- Lemon juice brightens flavor with a quick acidic snap, balances richness and lifts the dish
Ingredient Quantities
- 1 lb (450 g) baby spinach, packed
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter (optional but so tasty)
- 3 large garlic cloves, thinly sliced or minced
- 1/2 teaspoon kosher salt, more to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional for a little heat)
- 2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon fresh lemon juice or a lemon wedge to squeeze
How to Make this
1. Heat 1 1/2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter (if using) in a large skillet over medium-high heat until the butter melts and the fat shimmers.
2. Add the 3 thinly sliced or minced garlic and a pinch of red pepper flakes if you want heat, saute about 20 to 30 seconds just until fragrant, Dont let the garlic brown or it gets bitter.
3. Add the 1 lb packed baby spinach to the pan in batches if it wont all fit, toss or stir with tongs so it starts to wilt evenly.
4. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over the spinach as it wilts, keep tossing so nothing steams too long and gets soggy.
5. If some leaves are stubborn, cover the pan for 20 to 30 seconds to steam them quickly then uncover and toss again, cooking total should only take about 2 to 4 minutes until just wilted.
6. Remove the pan from heat, squeeze in about 1 teaspoon fresh lemon juice or a lemon wedge to brighten the flavors.
7. Sprinkle 2 tablespoons freshly grated Parmesan cheese over the spinach and toss gently off the heat so the cheese melts slightly but doesnt clump.
8. Taste and adjust seasoning, add a bit more salt, pepper or lemon if needed, then serve immediately while hot.
Equipment Needed
1. Large skillet (10 to 12 inch), you’ll want one that heats evenly
2. Tongs, for tossing the spinach without crushing it
3. Chef’s knife, for thinly slicing or mincing garlic
4. Cutting board
5. Microplane or fine grater for fresh Parmesan
6. Measuring spoons (especially 1/2 tsp and 1/4 tsp)
7. Spatula or wooden spoon to stir and scrape the pan
8. Lid that fits the skillet, for quick steaming when leaves are stubborn, optional but handy
FAQ
Simple And Flavorful Sautéed Baby Spinach Recipe Substitutions and Variations
- Extra virgin olive oil: swap with avocado oil or grapeseed oil for higher-heat cooking, or use light olive oil if you want a milder flavor; use the same amount
- Unsalted butter: use salted butter (reduce the added salt), ghee for a nuttier taste, or vegan butter if you’re dairy-free
- Garlic: replace 1 clove with 1/4 tsp garlic powder, or use 1 small shallot or 2 tsp jarred minced garlic — adjust to taste
- Parmesan cheese: use Pecorino Romano or Grana Padano for a similar salty, savory finish, or 1–2 tbsp nutritional yeast as a vegan option
Pro Tips
1) Use a big wide pan and get the oil hot so the spinach hits heat fast, add it in handfuls if you need to. If you crowd the pan it will steam and go soggy, and nobody wants that.
2) Watch the garlic like a hawk, it only needs a few seconds before it smells amazing, if it browns it turns bitter and ruins the whole batch. Thin slices give little pops of flavor, minced gives more even garliciness.
3) Dry the spinach really well before cooking, or pat it with paper towels. Too much water = limp, watery spinach and it dilutes the garlic and lemon flavors.
4) Finish off the pan off the heat with lemon and freshly grated Parmesan so the lemon stays bright and the cheese melts gently into the leaves. If it seems dry add a splash of olive oil or a tablespoon of hot pasta water to loosen things up.
Simple And Flavorful Sautéed Baby Spinach Recipe
I perfected a quick Garlic Spinach starring garlic and Parmesan, ready in minutes.
4
servings
110
kcal
Equipment: 1. Large skillet (10 to 12 inch), you’ll want one that heats evenly
2. Tongs, for tossing the spinach without crushing it
3. Chef’s knife, for thinly slicing or mincing garlic
4. Cutting board
5. Microplane or fine grater for fresh Parmesan
6. Measuring spoons (especially 1/2 tsp and 1/4 tsp)
7. Spatula or wooden spoon to stir and scrape the pan
8. Lid that fits the skillet, for quick steaming when leaves are stubborn, optional but handy
Ingredients
1 lb (450 g) baby spinach, packed
1 1/2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter (optional but so tasty)
3 large garlic cloves, thinly sliced or minced
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon freshly ground black pepper
Pinch of red pepper flakes (optional for a little heat)
2 tablespoons freshly grated Parmesan cheese
1 teaspoon fresh lemon juice or a lemon wedge to squeeze
Directions
- Heat 1 1/2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter (if using) in a large skillet over medium-high heat until the butter melts and the fat shimmers.
- Add the 3 thinly sliced or minced garlic and a pinch of red pepper flakes if you want heat, saute about 20 to 30 seconds just until fragrant, Dont let the garlic brown or it gets bitter.
- Add the 1 lb packed baby spinach to the pan in batches if it wont all fit, toss or stir with tongs so it starts to wilt evenly.
- Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over the spinach as it wilts, keep tossing so nothing steams too long and gets soggy.
- If some leaves are stubborn, cover the pan for 20 to 30 seconds to steam them quickly then uncover and toss again, cooking total should only take about 2 to 4 minutes until just wilted.
- Remove the pan from heat, squeeze in about 1 teaspoon fresh lemon juice or a lemon wedge to brighten the flavors.
- Sprinkle 2 tablespoons freshly grated Parmesan cheese over the spinach and toss gently off the heat so the cheese melts slightly but doesnt clump.
- Taste and adjust seasoning, add a bit more salt, pepper or lemon if needed, then serve immediately while hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 126g
- Total number of serves: 4
- Calories: 110kcal
- Fat: 9.14g
- Saturated Fat: 3.03g
- Trans Fat: 0.03g
- Polyunsaturated: 0.9g
- Monounsaturated: 4.63g
- Cholesterol: 9.5mg
- Sodium: 271mg
- Potassium: 642mg
- Carbohydrates: 5.03g
- Fiber: 2.63g
- Sugar: 0.58g
- Protein: 4.41g
- Vitamin A: 17588IU
- Vitamin C: 31.5mg
- Calcium: 159mg
- Iron: 3.11mg
