Make a delicious, colorful, and healthy side dish that your family will love—in only 10 minutes!
It may seem hard to believe, but my daughter has loved spinach since she was a little girl. Now that she is married and starting her own family, I have provided her with many of my favorite recipes, including this one for wilted spinach. This dish is far easier than some of the others I make and just as tasty (even if it doesn’t contain cheese). With its buttery, garlicky flavor, it is sure to please some of the most finicky eaters in your home.
Lightly sautéing fresh spinach preserves the vegetable’s crucial nutrients while bringing out its delicate flavor. I like to use baby spinach, which is often a bit sweeter than the larger spinach leaves. This recipe takes only 10 minutes to prepare, so you can make it while the rest of the meal cooks. I like to serve it with steak or other meat that needs to rest before slicing. That resting time is all it takes to sauté this spinach to perfection.
Years ago, my daughter and I went to a restaurant that made this dish using white pepper. I have to tell you, we were both amazed by the flavor. I thought for sure they did something exotic or special to get the spinach to taste so good. When the chef said it was only olive oil, garlic, salt, and white pepper, I was surprised. You can easily swap butter for olive oil and black pepper for white pepper in this recipe.
I know that 16 ounces of fresh spinach might seem like a lot. After all, it is the large-sized clamshell that you get at the grocery store, not one of the smaller packages. If you’ve never cooked with fresh spinach before, be prepared to watch it shrink to almost nothing. And the longer it cooks, the less there is in the pan. That’s why you are only wilting it for about two to three minutes. It truly is the perfect time to cook this dish.
Swap the seasonings for exotic flavors
Let’s start by saying that this recipe for wilted spinach is perfect just the way it is. Or you can make the olive oil and white pepper swap I mentioned earlier. The lemon juice in the recipe brightens the spinach’s flavor, and the crushed red pepper adds a bit of heat. However, you don’t have to stop there. A sprinkling of freshly grated Parmesan cheese is ideal. You can also mix in some crumbled goat or feta cheese. To add crunch, mix in some cooked and crumbled bacon, sliced almonds, chopped walnuts, or toasted pine nuts.
You can adjust the spices to complement any meal you are making. For instance, if you are making an Asian dinner, such as teriyaki chicken, add some julienned ginger to sauté with the garlic. A dash or two of soy sauce at the end enhances those flavors. Italian seasoning, oregano, or basil pairs well with spinach when serving it with pasta. Add cumin, coriander, and turmeric when preparing an Indian feast. Wait until right before serving to mix in the herbs.
How do I store leftovers?
Allow leftover wilted spinach to cool to room temperature, then refrigerate it in an airtight container for up to 4 days. Do not let the spinach sit out for more than 2 hours. Reheat it in a skillet over medium heat or in the microwave until warm. Once chilled, you can freeze the leftover spinach in a freezer-safe zippered bag or container for up to 3 months. Remove as much air from the container as possible. I also like to pack the spinach into ice cube trays and then store the frozen cubes in a zippered bag. That way, you can take out what you need when you need it. The frozen spinach cubes are great in soups and sauces. Defrost the frozen spinach in the refrigerator overnight and reheat as mentioned above.
Serving suggestions
Wilted spinach goes well with any main dish, but I love to serve it alongside pasta. Try it with Pulled Pork Mac And Cheese, Shrimp Marinara Pasta, and this Baked Spaghetti Recipe. Enjoy it with Ground Chicken Burgers, Black Bean Enchiladas, or Turkey Shepherd’s Pie. Stir leftovers into a steaming bowl of Corn Soup or Instant-Pot Potato Soup. The green spinach brings added color to these soups.
Wilted Spinach
Ingredients
- 1 1/2 tablespoons unsalted butter
- 3 garlic cloves thinly sliced
- 16 ounces fresh spinach washed and drained
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 lemon wedge for squeezing, optional
- 1 pinch of red pepper flakes optional
Instructions
- Heat a large skillet over medium heat. Add the butter, followed by the sliced garlic. Sauté for about 30 seconds until the garlic is fragrant but not browned.
- Add the spinach to the skillet and sprinkle with a pinch of salt. Toss gently with tongs to coat the leaves, and cook for 2 to 3 minutes until the spinach is just wilted.
- Remove the skillet from heat. Season with freshly ground black pepper. If desired, squeeze a lemon wedge over the top for extra brightness and sprinkle on some red pepper flakes. Serve immediately.
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