Pin it
Need a quick veggie side that's both nutritious and tasty? This garlic spinach is my favorite go-to! It takes just a few minutes and basic ingredients you probably already have. This simple method turns ordinary spinach into something memorable with aromatic garlic and just the right seasonings.
The Winning Method
Whipping up this side dish is all about getting the timing right! My approach keeps the spinach crisp-tender, never soggy. The trick to making it perfect? Make sure your spinach is completely dry before it hits the pan - I grab my salad spinner or some clean dish towels to remove every bit of moisture.
How To Make Garlic Spinach
- Ready Your Spinach
- For best results, thoroughly wash and dry your greens. If you're working with larger leaves, go ahead and cut off those tough stems.
- Prepare The Garlic
- Heat your skillet until it's nice and warm, pour in some olive oil, and cook your garlic until it's fragrant and golden.
- Cook Your Greens
- This works best when you add your spinach gradually - it'll seem like too much at first but don't worry, it shrinks down significantly!
- Add Flavor
- Your spinach needs proper seasoning with salt and pepper, and maybe some crushed red pepper if you want a bit of heat.
Handy Pointers
Get fresh spinach for the best flavor - baby spinach works great because it's already tender. Keep an eye on your cooking time - you're looking for vibrant green leaves, not dull, overcooked ones. I sometimes perk things up with a handful of nuts, some seeds, or a splash of fresh lemon juice!
Switch Things Up
This dish can be changed up so many ways! Make it more filling by tossing in some cannellini beans, or add some heat with fresh chili. My children always ask for extra Parmesan cheese on top. For extra texture, I'll throw in some toasted pine nuts or sunflower seeds.
Pin it
Smart Preparation
For this dish to turn out just right, start with properly cleaned spinach. Using the bagged pre-washed kind? A light rinse will do. Working with bunched spinach? Give it two thorough washes in cold water. You'll want really dry leaves, so take time to spin them or pat them thoroughly with towels.
Fan Favorites
Folks love putting their own twist on this dish! My buddy Alex adds a pinch of smoked paprika for depth. Jennifer mixes in pumpkin seeds for some crunch. Tom can't make his without a drop of toasted sesame oil, and Lisa loves throwing in fresh jalapeños. Each variation turns out amazing!
Frequently Asked Questions
- → Why soak spinach twice?
Double soaking ensures all sand and dirt is removed for clean, grit-free results.
- → Why use salad spinner?
Removes excess water which could make spinach soggy when cooking.
- → How do I know when garlic is ready?
Cook just until it begins to brown, about 30 seconds, to prevent burning.
- → Why cook covered?
Creates steam to help wilt spinach evenly and quickly.
- → Can I make this ahead?
Best served immediately. Reheating can make spinach mushy.