How to Saute Spinach
Sauteed spinach looks simple but goes wrong in two directions: piled into a pan too crowded, it steams into a watery puddle, and left too long, it turns dull and bitter. The fix is high heat, small batches, and pulling it off the second it collapses.
Steps
- 1Wash spinach and spin it dry, but don't worry about removing every last drop of water clinging to the leaves.
- 2Heat 1-2 tablespoons olive oil or butter in a wide skillet over medium-high heat until it shimmers.
- 3Add 1-2 sliced garlic cloves and cook for 20-30 seconds, just until fragrant, not browned.
- 4Add spinach in batches, about 4-5 loosely packed cups at a time for a 12-inch skillet, letting each batch wilt before adding more.
- 5Toss with tongs constantly so the leaves cook evenly and don't clump into a wet mass at the bottom.
- 6Cook for 1-3 minutes total, until just wilted and still bright green, then remove from heat immediately.
- 7Season with salt, pepper, and a squeeze of lemon juice, and drain off any excess liquid before serving.
Common mistakes
- Adding all the spinach at once: a full bag dumped into a pan drops the pan temperature and the spinach steams in its own liquid instead of sauteing.
- Overcooking: spinach wilts in under 2 minutes; another minute past that turns it olive-drab and gives it a metallic, bitter edge.
- Skipping the drain: wilted spinach releases a surprising amount of water, so pressing it against the side of the pan or blotting it before plating keeps sauces and plates from getting watery.
- Not drying the leaves enough after washing: soggy leaves take longer to wilt and are more likely to steam instead of saute.
Equipment
- Wide skillet or saute pan
- Salad spinner
- Tongs
- Colander
FAQ
How much does spinach shrink when sauteed?
Raw spinach cooks down to roughly 1/8 to 1/10 of its raw volume, so a 10-ounce bag of fresh spinach yields about 1 cup cooked.
Do I need to remove the stems before sauteing spinach?
Baby spinach stems are tender enough to leave on, but mature spinach with thick stalks cooks unevenly, so strip those stems before cooking.
Can I saute frozen spinach the same way?
Thaw and squeeze it dry first, since frozen spinach is already fully wilted and holds a lot of water; it only needs 2-3 minutes in the pan to heat through.
Why does my sauteed spinach taste bitter?
Bitterness usually comes from overcooking or from using older spinach with tougher, more oxalate-heavy leaves; a squeeze of lemon or a pinch of sugar at the end can offset it.
What's the best oil or fat for sauteing spinach?
Olive oil or butter both work well at the medium-high heat spinach needs; butter adds richness while olive oil keeps it lighter and pairs well with garlic and lemon.
Need exact temperatures or timing? Check our Time & Temperature Guide →
