Our easy sautéed spinach recipe makes spinach that is perfectly cooked, bright green, tender, and comes together in less than 10 minutes!

If you have never sautéed spinach before, you need to start. As fresh spinach leaves cook in the pan, they wilt, turn tender and become sweet.

This sautéed spinach recipe is one of my favorite spinach recipes on the blog. It’s quick and easy and goes with almost any main dish.

Key Ingredients

• Spinach: I use fresh spinach leaves. Baby spinach is fine, or use larger bunches of spinach leaves often sold at farmer’s markets or grown at home. I keep frozen spinach for other recipes, like spinach and sausage stuffed shells.
• Olive oil: I love sautéing the spinach in olive oil. It has the best flavor!
• Garlic: Before tossing in my fresh spinach, I cook fresh sliced garlic in the olive oil, which gives the olive oil a lovely garlicky flavor.
• Lemon: It is optional but adds fresh flavor!

Find the full recipe with measurements below.

How to Make Sautéed Spinach

Tip 1: Sauté with garlic and olive oil. Spinach is incredible when cooked with olive and lots of garlic. This is how we prepare most dark leafy greens, like kale, Brussels sprouts, and cabbage.

Tip 2: Cook both the stems and leaves. There’s no need to remove the spinach leaves from their stems. The stems are tender enough to cook along with the leaves, and they add a wonderful texture.

Tip 3: Finish with lemon and red pepper flakes. Warm olive oil in a skillet with garlic and, if you like fresh lemon, lemon zest. Add your spinach leaves and cook, tossing often until bright green, wilted, and tender. It takes less than 10 minutes! Season with salt and, if you like a little heat, a pinch of red pepper flakes.

Serving Suggestions

The recipe is a quick side for many main dishes. I especially love it with turkey meatballs, baked salmon, baked tofu (so good!), shrimp scampi, and a perfectly cooked steak.

It also goes well with other sides. Try it with something creamy, like macaroni and cheese or mashed sweet potatoes. I love adding it to rice or quinoa bowls, and it’s excellent piled onto a slice of this roasted garlic bread. We also add it to this cheese manicotti!

More Easy Spinach Recipes

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This simple, delicious sautéed bok choy recipe with fresh lemon and garlic is ready in under 10 minutes.

Bok choy is light, crisp, and crunchy on the bottom, with dark green leaves on top. It tastes mild, and we absolutely love it, especially when we quickly sauté it.

The leaves wilt a little and the white bottoms stay light and crisp. In this recipe, we cook bok choy with fresh garlic, lemon, and we love adding a touch of heat with pepper flakes.

Key Ingredients

• Bok choy: I love baby bok choy for this recipe. It’s easy to prep and cooks quickly in the pan.
• Oil: I like avocado oil for this recipe, but olive oil works, too.
• Garlic: Fresh garlic is excellent with bok choy. I infuse the oil with garlic before adding my baby bok choy.
• Red pepper flakes: Try crushed red pepper flakes Gochugaru (Korean pepper flakes) for some heat.
• Lemon: Brightens all the flavors at the end.

Find the full recipe with measurements below.

How to Cook Bok Choy

My bok choy recipe is a happy accident turned kitchen staple. I overcooked it once, and the result was so good that it’s now one of my favorite bok choy recipes!

Tip 1: Remove outer stalks. We like to remove any discolored outer stalks and rinse the bok choy, removing any grit or dirt. Trim the ends and slice the bok choy in half lengthwise or into quarters if it’s large. Pat them dry.

Tip 2: Start with a cold skillet. Combine oil, garlic, and red pepper flakes in a cold skillet over medium heat. The cold skillet prevents the garlic from over-browning.

Tip 3: Cook bok choy in one layer. This helps them brown instead of steam. Spread the bok choy in one layer and season with salt, then cook without stirring until the bottom starts to brown. Flip it and cook until the green leaves have wilted and the white bottoms are beginning to soften but still have some crunch.

Tip 4: Finish with olive oil and lemon. The browned, caramelized bok choy and toasted garlic is delicious, finished with a squeeze of lemon and a drizzle of olive oil.

Serving Suggestions

This easy bok choy comes together in under 10 minutes and works nicely with many dishes. Try with our brown sugar baked salmon, next to teriyaki chicken, baked tofu, or juicy skillet chicken breasts. I also love it with Cajun shrimp or this cilantro lime shrimp!

It’s excellent with other sides like coconut rice, fried rice, fluffy quinoa, and plain Jasmine or Basmati rice.

More Quick Vegetable Recipes

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