Garlic Sauteed Spinach

Dinner couldn’t be simpler with Ina Garten’s Garlic Sauteed Spinach recipe from Barefoot Contessa . It’s an easy, go-to side dish for your table.


1 1⁄2 lb baby spinach
2 tbsp good olive oil
2 tbsp garlic, chopped (6 cloves)
2 tsp kosher salt
3⁄4 tsp black pepper, freshly ground
1 tbsp unsalted butter
1 lemon
1 sea or kosher salt, optional


  1. Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  2. 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 it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on 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.

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