Sautéed Spinach with Lemon and Garlic is a ten-minute wonder! It’s the best and fastest way to serve your family a delicious and healthy side dish, which even your pickiest eaters will love.
Lately, I’ve been posting recipes for so many rich and decadent dishes, that I decided it’s high time I post a recipe for this healthy and amazing side dish, simple Sautéed Spinach with Lemon and Garlic.
Is Sauteed Spinach good for you?
Depending on how old you are, I’m sure that you remember that Popeye made himself super strong from eating spinach. But did you also know, that it’s listed at the top of the rankings of the world’s healthiest vegetables? That’s because it’s an excellent source of Vitamin K, Manganese, Folate, Calcium, Magnesium, Iron and Vitamins B2, B6, B1 and C. It’s also a good source of dietary fiber and protein.
I confess that I didn’t always like spinach. In fact, I remember in grade school stuffing it in my empty milk carton, so the nuns wouldn’t see that I didn’t eat it. Of course, now I feel a little silly, but back then, no way would I touch it. Of course, this simple, fresh Sautéed Spinach with Lemon and Garlic recipe doesn’t come close to tasting like the canned spinach they served in the school cafeteria way back then.
Not only is this Sautéed Spinach with Lemon and Garlic recipe quick and easy, but it’s also the very definition of healthy perfection and an amazing side dish! If you are looking for other side dishes, you might be interested in these popular choices: Southern Green Beans and New Potatoes, Twice Baked Sweet Potatoes, and Easy Baked Fresh Tomato Casserole. Need even more ideas, check out all of my side dish recipes HERE!
How to make Sautéed Spinach with Lemon and Garlic
Gather your ingredients which include: baby spinach leaves, olive oil, garlic, kosher salt, black pepper, unsalted butter, and lemon zest and juice.
Rinse the spinach leaves under cold running water, and allow them to dry. You can use a salad spinner to speed up this step.
In a very large pot over low heat, add the olive oil and grated garlic. Cook for about 1 minute constantly stirring to ensure your garlic doesn’t burn.
Add the spinach, and kosher salt and pepper and using tongs, toss well until the spinach leaves are coated with the garlic and oil. Cover and cook for 2 minutes.
Uncover the pot, stir well and turn the heat to high. Continue cooking and stirring the spinach for another minute or so, or until the spinach is completely wilted and bright green.
To serve, top with a pat of unsalted butter, a pinch of lemon zest, and a drizzle of lemon juice.
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*This recipe was originally published January 20, 2016. The old photos didn’t do it justice so I updated it with new photos and am republishing it today with no changes to the original recipe.