Sauteed Spinach with Garlic

Sauteed Spinach and Garlic

After the really good rain we got earlier this week, the spinach in our garden is finally ready to harvest. I don’t uproot the whole plant when I want to use it, but just cut off the leaves as I need them. Some varieties (“cut and come again”) will grow new leaves if you leave it in the ground.


Here’s a really simple and yummy way to cook up a bunch of fresh spinach:

Heat 2 Tbsp oil in a skillet (I use either olive oil or coconut oil). Toss in 4-5 cloves thinly sliced garlic, and cook just until they start to get darker. Remove the skillet from the heat, add in a few handfuls of fresh spinach. Toss to coat with oil and garlic, salt to taste, then cover to allow the leaves to warm up and wilt for about 3-4 minutes. Toss again before serving.

There’s nothing like dinner fresh from the garden!

What’s your favorite way to use fresh spinach?

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