Quick Skillet Garlic Sautéed Spinach for Any Dinner

Raw spinach reduces in volume by 80 percent when heated. To get enough for the table, Quick Skillet Garlic Sautéed Spinach for Any Dinner requires two full bunches. That huge mound rapidly cooks down into a savory side dish packed with iron, dietary fiber, protein, and vitamins A and C.

Washing and prepping the leaves

Fresh spinach often traps heavy dirt, so giving the bunches a very thorough wash is an important first step. Make sure you also trim away the thick stems before tossing the greens into the skillet. The stalks require more time to soften than the delicate leaves do. Leaving those stems attached will give your side dish an uneven texture, unless you purposefully extend the cooking time to break them down.

Do not dry the leaves after you wash them. Shake off the excess water, but leave the spinach visibly wet. That clinging water hits the hot pan and creates steam. The steam is what actually cooks the spinach so quickly. You eliminate the moisture you need for steam-cooking if you fully dry the washed leaves.

Cooking the garlic

The cooking process moves very fast. You want to have your finely chopped garlic ready before you turn on the stove. Warm the olive oil in a large skillet over medium-high heat. Drop in the garlic and watch it closely.

It only needs about 20 seconds in the hot oil. You are looking for a pale golden color and a strong garlic scent. Add the spinach as soon as the garlic reaches that point.

Wilting the spinach

One bunch of trimmed spinach yields about three to four large handfuls of leaves. Two bunches of spinach might overwhelm a standard pan if you add it all at once. Use an oversized wok if you have one. You can also prepare large quantities in batches. Just add another handful as the first one cooks down.

Grab a pair of tongs or two wooden cooking spoons. Toss the greens continuously while they cook. You ensure even wilting when you keep the spinach moving in the pan.

The pile will collapse after about two minutes. Pull the pan off the heat immediately. The greens will become overly limp instead of staying vibrant if you leave the skillet on the hot burner. Add your salt and pepper while the pan is off the heat. Give the greens one last toss before you move them to a platter.

Using other greens

You can swap the standard spinach for other greens. Baby spinach works well, but it has a very delicate texture. You will need a larger raw volume of baby spinach to get the same yield. Chopped kale, Swiss chard, or Asian greens also make great alternatives. You can cook any of those using this exact same method.

Serving ideas

This quick side dish pairs very well with heavy, meat-focused meals. The fast cooking time makes it an easy addition to a steak dinner on a busy night. You can also serve it next to prime rib, roasted turkey, or lamb shanks.