Sautéing Spinach
Spinach is often treated as an afterthought, but handled correctly, it becomes a distinct component of a meal. You are looking to wilt the leaves just enough to release their water without turning them into a mushy green paste.
Dry your leaves thoroughly.
If the spinach is wet from washing, it will steam in its own puddle rather than sauté. Use a salad spinner or lay the leaves out on a clean kitchen towel to ensure they are as dry as possible.
- Wide stainless steel or cast iron skillet
- Tongs
- Colander
What goes in.
- 1 lbfresh baby spinach, washed and dried
- 2 tbspextra virgin olive oil or unsalted butter
- 2 clovesgarlic, thinly sliced
- to tastekosher salt and freshly cracked black pepper
Remove from heat early
Spinach continues to cook even after it hits your plate. Pull the pan off the burner the moment the last leaf begins to wilt to stop the process before it goes limp.
The method.
Heat the fat
Place your skillet over medium-high heat. Add the oil or butter. Once the oil shimmers or the butter foams, add the sliced garlic.
Aromatize
Sauté the garlic for 30 seconds until it turns pale gold. Do not let it brown or char, as the bitterness will ruin the greens.
Wilt the greens
Add the spinach in handfuls. Use tongs to toss the leaves constantly, allowing the heat to distribute evenly. It will seem like too much volume at first, but it will shrink rapidly.
Season and serve
Once the leaves have collapsed but still look bright green, season with salt and pepper. Transfer immediately to a serving dish.
Other turns to take.
Acid finish
Squeeze a quarter of a fresh lemon over the pan right before serving to brighten the earthiness of the greens.
Toasted finish
Add a teaspoon of toasted sesame oil and a sprinkle of toasted sesame seeds for a nuttier profile.
When it doesn't go to plan.
Use a skillet large enough to hold all the leaves without packing them tight; crowding the pan causes uneven wilting.
If the spinach releases too much liquid, drain it into a colander quickly rather than letting the greens sit in the broth.
If using large-leaf spinach rather than baby, trim the thick, fibrous stems first.
The ones that keep coming up.
Why did my spinach turn brown?
You either cooked it for too long or left it in the hot pan after taking it off the stove. The residual heat breaks down the chlorophyll.
Can I use frozen spinach?
Frozen spinach is better suited for stews or gratins. For a quick sauté, fresh leaves provide the best texture.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe