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Garlic Sauteed Spinach Ina Garten - Simple, Flavorful, and Fast

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Fresh spinach (about 1 to 1.5 pounds; baby spinach is easiest)
  • Garlic (3–5 cloves, thinly sliced)
  • Olive oil (2–3 tablespoons, good quality)
  • Kosher salt and freshly ground black pepper
  • Crushed red pepper flakes (optional, for gentle heat)
  • Lemon (1, for zest or juice)
  • Unsalted butter (optional, 1 tablespoon for a richer finish)

Method
 

  1. Prep the spinach: Rinse well to remove grit. Dry completely with a salad spinner or clean towels. Dry leaves sauté better and won’t steam.
  2. Slice the garlic: Thin, even slices prevent burning and give gentle, sweet heat.
  3. Heat the pan: Set a large, wide skillet or Dutch oven over medium heat. Add olive oil and warm until it shimmers.
  4. Bloom the aromatics: Add garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant and just turning golden. Don’t let it brown deeply.
  5. Add spinach in batches: Add a large handful, toss with tongs until it begins to wilt, then add more. Keep the heat at medium to medium-high.
  6. Season as you go: Sprinkle with kosher salt and black pepper while tossing. Taste and adjust.
  7. Finish with brightness: When wilted but still vibrant green (1–2 minutes total), turn off the heat. Add a squeeze of lemon juice and, if using, a pat of butter to gloss the greens.
  8. Serve immediately: Transfer to a platter, scraping in any garlicky oil from the pan. Garnish with lemon zest if you like.