Say hello to Sautéed Spinach—your new tasty, quick, nutritious, go-to side dish.
You may have just rolled your eyes at the idea of kids actually eating spinach, let alone enjoying it. However, the rich flavors of this sautéed spinach might just change their minds. Also, there are different strategies for getting kids to eat their veggies, and this recipe can accommodate a number of different approaches.
There’s a belief that children should be aware of what they’re eating and not have their vegetables hidden from them. Hiding veggies does not promote healthy eating or create better habits. Luckily, my son will eat anything green (this month). However, our new pediatrician has advised me that if I can get veggies into my kids, I should do so. To make sautéed spinach less intimidating, sometimes I slice it and mix it with pasta or rice, and my kids love it!
Obviously, there is a feeling of accomplishment as a parent when your kids finish a healthy meal or you make it through dinner without bribery. But another fantastic perk with this sautéed spinach is that it is the quickest side dish to put together! You will be done making this dish in 10 minutes or less!
Finally, this simple sautéed spinach is delish! Personally, I think spinach can be a bit unexciting on its own, so having it as a healthy vehicle for simple but tasty flavors is perfect. We start with sautéed garlic, and the aroma alone is enough to get everyone asking when dinner will be ready. After we toss in and sauté the spinach, we season it with salt and pepper and a tangy, refreshing squeeze of lemon. Finally, all that goodness is topped with freshly grated Parmesan for a nutty and savory addition.
Sautéing with oil vs. butter
If you’re a seasoned home cook, you have likely had this debate: whether to use oil or butter for sautéing. Butter offers the richest flavor, and I always prefer it when I can. However, I learned the hard way in my early days that ignoring its low smoke point can ruin a dish.
The smoke point refers to the temperature at which a cooking fat starts to smoke or burn. Among cooking oils, avocado oil has the highest smoke point, but I personally cannot stand the taste of it. Refined olive oil has a medium smoke point, while extra-virgin olive oil (EVOO) has a slightly lower one.
So, what’s the best choice for sautéing spinach? The answer is definitely 100% EVOO. Since garlic and spinach cook quickly, we don’t need to worry about the oil reaching its burning point, but be sure to keep an eye on your pan!
How do I store leftovers?
Allow your sautéed spinach to cool before storing. Once it has reached room temperature, store it in an airtight container and refrigerate for up to 3 days or freeze it for up to 3 months. When you are ready to enjoy your spinach, heat it in a pan, no oil needed, and top with a fresh squeeze of lemon and grated Parmesan.
Serving suggestions
As I’ve mentioned, maybe too many times, my kids are pretty picky. So, with something as “exotic,” aka flavorful, as this tasty sautéed spinach, I usually pair it with something pretty simple. I highly recommend this Healthy Oven-Fried Chicken, without the hot sauce for kids and extra hot sauce for me. My other go-tos for protein to serve with sautéed spinach are Oven-Baked BBQ Chicken or Crock-Pot Slow-Cooker Ham. I also love mixing this sautéed spinach with a pasta dish they already love. Try White Cheddar Mac And Cheese or this spaghetti-centered Chicken Carbonara.
Sautéed Spinach
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves minced
- 16 ounces fresh baby spinach
- Kosher salt to taste
- 1 tablespoon lemon juice
- Freshly ground black pepper to taste
- Grated Parmesan cheese optional, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until you smell its aroma. Be careful not to let it brown.
- Add the spinach and salt to the skillet. Toss the leaves gently until they are just wilted, about 2 to 3 minutes.
- Remove from heat, drizzle the lemon juice over the spinach, and season with freshly ground black pepper. Serve immediately, garnished with Parmesan cheese if desired.
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