Under 30 Minutes

Sauteed Spinach with Garlic and Lemon

Spinach loses about three-quarters of its volume when cooked, so be mindful of the quantity called for in recipes, even if it seems like a lot.

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Spinach with Garlic and Lemon

Source: Everyday Food, April 2007


  • 2 tablespoons olive oil
  • 4 garlic cloves, peeled and smashed
  • 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned, with some water still clinging
  • 1 to 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper


  1. In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.

  2. Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.

  3. Drain liquid from skillet; add lemon juice, salt, and pepper to taste.


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