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Garlic Sauteed Spinach

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1 1/2 lbs baby spinach 

2 Tablespoons Arbequina Olive Oil from Olive Oil Etcetera

2 Tablespoons chopped garlic (about 6 cloves)

2 Teaspoons kosher salt

3/4 Teaspoon freshly ground pepper

1 Tablespoon unsalted butter


Sea Salt or Kosher Salt (optional)


Rinse the spinach well in cold water to make sure its very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until its browned. Add all the spinach, salt and pepper to the pot, toss with the garlic and oil, cover the pot and cook for 2 minutes. Uncover the pot, turn the heat to high, and cook the spinach for another minute, stirring with a wooden spoon until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

*recipe adapted from Ina Garten*