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How to Saute Spinach
Sautéed spinach is a colorful, versatile, nutritious, and delicious side dish for any night of the week.
Prep Time
2
minutes
mins
Cook Time
5
minutes
mins
Total Time
7
minutes
mins
Course:
Side Dish
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
People
Author:
Katie Workman
Ingredients
1
tablespoon
unsalted butter or olive oil
(or a combination)
1
teaspoon
minced garlic
2 to 3
tablespoons
minced shallots or onions
(optional)
Kosher salt and freshly ground pepper
(to taste)
½
pound
baby spinach
(or roughly chopped regular spinach)
Instructions
Place the butter or olive oil in a large skillet and heat over medium heat, until the butter is melted (if using).
Add the garlic and the shallots of onions, if using, and sauté for one minute until golden. Season with salt and pepper.
Add the spinach in batches if necessary, and stir until it is wilted. Check and adjust seasonings as needed. Turn into a serving dish.
Notes
How Much Spinach Cooks Down
5 ounces of raw spinach (the size of a typical container or “clamshell” of baby spinach) yields about
½
cup of cooked spinach
8 ounces (
½
pound) spinach equals about
⅔
cup
1 pound of uncooked spinach will get you about 1
⅓
cups cooked spinach
More Tips
For 8 ounces of raw spinach, use about 1 teaspoon minced garlic
My favorite is sautéed spinach with garlic, but I also love adding in some leeks, shallots, or onions for additional depth of flavor and sweetness.
You can add a tablespoon of water if the spinach seems to be sticking at all to the pan or if you just want to make the cooking go faster.
I like using a combo of olive oil and butter for maximum flavor.
Nutrition
Calories:
49
kcal
|
Carbohydrates:
3
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
46
mg
|
Potassium:
341
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
5317
IU
|
Vitamin C:
17
mg
|
Calcium:
59
mg
|
Iron:
2
mg