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!
- 20-24 ounces of fresh spinach
- 2-3 cloves of garlic, crushed
- 1 tbsp olive oil or butter
- salt and pepper
- In a large frying pan with a lid, add olive oil or butter and crushed garlic.
- Saute the garlic for one minute over high heat and then turn down to medium heat and add in the spinach. The spinach will most likely be overflowing out of your pan. Cram it all in and put the lid over it until it cooks down a little and you can stir it without making a huge mess.
- When you are able to stir it, sprinkle with salt and pepper. Do not exceed ⅛ -1/4 tsp salt. Spinach does not need much salt.
- As soon as all the pieces have wilted, remove from heat and serve.
- At this point, you can leave it as is, or you can squeeze a little lemon juice on it, or sprinkle it with a little parmesan.