Garlic Sautéed Spinach

 A delicious way to get more greens in your diet. Garlic Sautéed Spinach is healthy and so incredibly easy to make. This simple side goes great with pork chops, salmon, chicken, or even eggs.

Anyone else having a midlife crisis and realizing this is the only body they’ve got and they need to do a bit more to take care of it properly? Only me? I’ve always tried to be “healthy,” but the older I get, the more I’m seeing how those next forty years will be drastically impacted by how I treat my body. Que: me making an effort to eat more lean proteins and healthy greens. Sounds kinda sad and boring, but with delicious greens like this Garlic Sautéed Spinach, we don’t need to feel too sorry for ourselves. 🙂

Trying to make enough Garlic Sautéed Spinach for my whole family is a little crazy. Even a large bag of spinach cooks down so far, I need to use two of them. (If you live near a Costco and can get those insanely huge bags of spinach, you are lucky. And I am not talking about using two of those….that would be crazy!)

The bags I get are about 12 ounces each. I need two of those to get what you see in the pictures. Basically, I use my largest frying pan, fill it to overflowing, and try and trap it all in with the lid until it wilts enough that I can take the lid off and stir it. It’s not an easy job, but someone’s got to do it to ensure delicious greens.

More Veggie Side Dishes

• Sautéed Zucchini and Yellow Squash with Garlic and Parmesan
• Zucchini Cheese Bake
• Perfect Oven Roasted Asparagus
• Baked Carrot and Potato Fries
• Creamy Crouton Summer Salad
• Classic Broccoli Salad

Step-by-step pictures for how to make Garlic SAUTÉED SPinach

Tips and tricks for making Garlic Sautéed Spinach

• Use a large frying pan that has a lid.
• If you don’t have a large deep frying pan, halve the recipe or do two batches.
• Buy bagged spinach that is prewashed.
• Use fresh garlic if you have it. The refrigerator bottled kind will be fine, but I think you’ll love the flavor of fresh garlic.  
• Once you have slightly sautéed the garlic and added the spinach, put the lid on and let the spinach cook down for a minute. It will be easier to stir and less spinach will spill out.
• Do not oversalt. Spinach has a slightly salted taste as it is, so a little salt goes a long way when cooking spinach. Remember, you can always add a little more to your own serving if desired.
• Do not overcook. As soon as the spinach looks wilted and cooked, remove it from the heat. Over-cooked spinach gets a slimy texture.
• If desired, you can squeeze a little fresh lemon over the finished Garlic Sautéed Spinach and even a little parmesan cheese. YUM!

Chef’s Tools:

• Large Frying Pan with Lid
• Olive Oil
• Garlic Press
• Salt & Pepper Shakers
• Tongs