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Sauteer Spinach Feature

Sautéed Spinach

Prep Time 1 min
Cook Time 5 mins
Total Time 6 mins
Servings 4 1/2 cup servings


  • 1 tablespoon Olive Oyl see notes
  • 1 clove garlic minced
  • 1/2 teaspoon crushed red pepper
  • 1/8 teaspoon nutmeg optional
  • 1 6 ounce bag baby spinach
  • 1/2 teaspoon Salt


  • Heat Olive Oyl, garlic, crushed red pepper and nutmeg (optional) in a large sauté pan over medium heat.
    Sautéed Spinach Step 1
  • Add the spinach to the pan, allow to steam/cook one minute and gently toss (bringing the spinach on the bottom up and allowing the spinach on top to reach the heat).
    Sautéed Spinach Step 2
  • Continue to toss for another minute or two until it has wilted down consistently.
    Sautéed Spinach Step 4
  • Sprinkle with salt and remove from heat.
    Sautéed Spinach Step 6
  • Transfer the spinach to a cutting board and spread it out to cool. Once it is cool enough to handle, run a knife the leaves a few times to make small pieces.  
    Sautéed Spinach Step 7
  • When completely cool, place in an airtight container and refrigerate.  If you aren't going to use it over the next couple days, place it in a ziploc bag, seal tightly and freeze for another time.


Olive Oyl: If you didn't read the post itself, this won't make any sense.
Keyword recipe, spinach, vegetables