This Sauteed Spinach is made with fresh spinach sauteed with garlic and onions in olive oil and butter. It's the best, easiest and fastest spinach side dish that is healthy and low-carb diet friendly!
Why You'll Love This Recipe
One of my favorite side dishes that I can quickly whip up when short on time or when I need a healthy vegetable side, is this Sautéed Spinach. It's flavorful and a favorite with the whole family, even the kiddos like it!
Sautéed onion and garlic in olive oil and butter mixture are the perfect flavor base for fresh spinach. It's a healthy and low-carb option for any meal! This is hands-down the best sautéed spinach recipe you will make. It's healthy, delicious, and goes with any main course. You can also use it in grain bowls with cooked quinoa, rice, black beans, tofu, etc.
- spinach: fresh is best, you can buy it in bunches or pre-washed and bagged;
- olive oil and butter: my favorite combo for sauteing vegetables;
- onion: helps build the flavor of the dish;
- garlic: perfect aromatic to pair with spinach; use fresh cloves or minced in a jar;
- soy sauce: the secret ingredient that adds umami flavor and takes the whole dish to a new level.
How do you sauté fresh spinach?
- Start by heating up olive oil in a large skillet. Add chopped onion and minced garlic and saute until fragrant and the onion is almost caramelized.
- Stir in soy sauce and fresh spinach. Cook stirring often until the spinach is wilted. Remove from heat and serve immediately.
- Let the onion caramelize. It will give the spinach dish a deeper, richer flavor. The addition of soy sauce deepens the flavor.
- Do not skimp on garlic! I love this dish quite garlicky and use up to 4 teaspoons of minced garlic.
- Use fresh spinach for the best result.
- You can roughly chop spinach leaves or use baby spinach.
- Add bacon: cook bacon until crispy, then add onion and garlic. Stir in spinach and saute until wilted.
- Top seared chicken breast with spinach and cheese and bake for a flavorful and delicious quick meal!
- Mix with cooked quinoa, roasted sweet potatoes, black beans, tomatoes, and red onion for a delicious grain salad.
I do not recommend using frozen spinach in this recipe. You have to thaw it before using, and it will contain too much water and splatter once added to the onion in the skillet.
This is a question of preference. I don't mind the stems so I always leave them on. Less work! If you don't like the stems, simply cut them off or snip off with kitchen scissors.
From my experience, using fresh spinach prevents bitterness in the dish. Frozen spinach, after thawing, has a distinct flavor and once sautéed tends to be quite bitter. Use fresh, if you can.
More recipes with spinach:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
The Best Sauteed Spinach
- 1 tablespoon olive oil
- 1 medium white onion chopped
- 4 teaspoons minced garlic see note
- 1 tablespoon unsalted butter
- 1 teaspoon soy sauce
- 8 oz fresh spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- In a large skillet, heat up olive oil. Add onion and saute for 4 minutes. Add garlic and butter and saute until the onion is starting to brown.
- Add soy sauce and stir well. Add spinach and gently toss to mix with sauteed onion.
- Cook until spinach is wilted. Season with salt and pepper.
- Serve immediately.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
- Fresh spinach is recommended for this recipe. Frozen spinach, after thawing, can be quite bitter.
- The soy sauce can be replaced by coconut aminos if you are looking to make this dish gluten-free.