Sauteed Spinach with Garlic and Lemon

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If you’ve never had sautéed spinach before, you need to get out and try it. Like, right now.

As a kid, I hated cooked spinach. (I know. Me & everyone else, right?) It was always that gross, bitter, nasty frozen block of spinach that turned into flavorless mush when it was cooked. And you know, now that I think of it, I probably hate that stuff as an adult too. Yuck.

But don’t worry, this recipe is nothing like that block of frozen spinach. It’s pretty much the total opposite, in fact.

I looooove veggies and don’t get enough of them in my regular diet, in part thanks to a significant other who refuses to eat anything green.

*sigh*

But I still try to make vegetables, even if I’m the only one in our house who will eat them. And this sautéed spinach with garlic and lemon is one of my favorites.

It’s super quick and super easy. Seriously, the whole thing comes together in under 10 minutes, and that even counts the time it takes to get the pan out of the cabinet and slice some garlic.

I don’t claim to be an expert on how the nutritional value of vegetables is affected by cooking them, but I’m pretty sure that this is crazy good for you. You start with a heaping pile of spinach that cooks down into a tiny little pile. Which means it’s got a ton of good stuff in it — spinach is a superfood, right?

The lemon makes it taste so light & fresh. Let’s just say that if spring had a taste, this might just be what it tastes like.

It makes me want to start my garden RIGHT NOW, or hit the farmers market. Which reminds me, I just found out the Minneapolis Farmers Market is moving its Thursday market to a big open space right across the street from my office this year. YESSSSS. Absolutely cannot wait to combine my mid-morning coffee break with a little produce shopping once a week.

5 from 2 votes

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Sauteed Spinach With Garlic and Lemon

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

A light and delicious sauteed spinach side dish with hints of garlic and lemon. 

Course: Vegetables

Cuisine: American

Servings: 2 servings

Calories: 59 kcal

Author: Jen

Ingredients

• 2 tsp olive oil
• 2 cloves garlic sliced thin
• leaves Four or five handfuls of baby spinach (or more if you're so inclined! It cooks down a lot, so I promise you won't be making as much as you think you are.)
• 2 tsp lemon juice

Instructions

1. Heat the olive oil in a skillet on medium-low heat.
2. Add the garlic to pan and cook for about a minute, until fragrant. Then add the spinach, tossing frequently to avoid burning. Cook just until the spinach is wilted. (Be careful not to turn up the heat too high or cook too long or you'll burn the spinach, which results in nasty bitterness!)
3. Remove from heat and add the lemon juice. Toss to incorporate the lemon juice throughout, and serve.