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Under 30 Minutes

Sauteed Spinach

This recipe for sauteed spinach is a great side to Jonathan Waxman's Perfect Roast Chicken. It can be found in Jonathan's cookbook, "A Great American Cook."

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Sauteed Spinach

Source: Everyday Food, January/February 2004


  • 2 tablespoons unsalted butter
  • 2 cloves garlic
  • 3/4 pound spinach, washed and large stems removed
  • Coarse salt and freshly ground black pepper


  1. Heat butter in a large skillet over medium-low heat. Add garlic and cook until lightly browned, about 2 minutes. Remove garlic and discard.

  2. Add spinach to skillet and cook, stirring, until wilted, 1 to 2 minutes. Season with salt and pepper; keep warm until serving.

Reviews (6)

  • lotto517 10 Aug, 2012

    I am on my last year as a culinary student, my desire to eat spinach is on the lower half of my list. This recipe sounds good, I am definately giving the recipe a shot.

  • krisx2 27 Oct, 2010

    simple and delish!

  • MALORENZA 17 Mar, 2010

    i just wandering, can we just saute spinach or stir fry?

  • ibcrafter 23 Mar, 2009

    This is similar to the way we cook kale, except we simmer the kale in chicken broth.

  • mmsrjs 9 Aug, 2008

    my daughter would remove the garlic, but not me, I clean it and cut into small pieces and hubby and I love it. Plus the garlic is very good for our bodies.

  • AmyWBauer 5 Feb, 2008


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