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A plate of authentic Italian sautéed spinach with garlic, served with a slotted spoon to show minimal liquid.

Authentic Italian Sautéed Spinach with Garlic

This classic Italian sautéed spinach is cooked low and slow with extra virgin olive oil and fresh garlic. It’s simple, fast, and full of flavor. A perfect weeknight side dish that tastes like it came straight from a real Italian kitchen.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Side dish (Contorno)
Cuisine: Italian / Mediterranean
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 16 oz fresh spinach leaves baby spinach preferred
  • 3 –4 garlic cloves finely chopped
  • 2 –4 tbsp extra virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • Optional: 2 tbsp grated Parmesan cheese
  • Optional: Fresh lemon juice a small squeeze

Method
 

Place a large skillet on the stove but keep the heat off.
    Add the olive oil to the cold pan, then add the chopped garlic.
      Turn the heat to low and cook the garlic for 3–5 minutes until lightly golden and fragrant. Do not rush this step.
        Add the spinach in batches. As one batch wilts, add more.
          Season with salt and black pepper.
            Increase the heat to medium and sauté, tossing often, for about 5 minutes until the spinach softens and releases moisture.
              If using Parmesan, sprinkle it over the spinach and toss. Add a splash of water only if the pan feels too dry.
                Turn the heat to medium-high and cook for one final minute.
                  Add a small squeeze of lemon juice for brightness.
                    Use a slotted spoon to remove extra liquid and serve warm.

                      Notes

                      • Baby spinach gives the softest texture and cooks the fastest.
                      • Slow-cooking the garlic in cold oil is the secret to that deep restaurant-style flavor.
                      • Don’t overcrowd the pan — the spinach wilts more evenly in batches.
                      • Use a slotted spoon before serving to keep the dish from being watery.
                      • This reheats well for up to 3 days and can be frozen for up to 3 months.