Mary Berry Easy Sauteed Spinach Recipe

One of the quickest and most delicious ways to cook fresh spinach! This simple sauteed spinach recipe side dish uses just a few ingredients but delivers big flavour in minutes.

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What is Sautéed Spinach?

Sautéed spinach is a fast-cooked vegetable dish where fresh spinach leaves are lightly cooked in a hot pan with oil and aromatics like garlic. The key is to cook it just until wilted, preserving its vibrant colour, nutrients, and fresh taste.

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Why You’ll Love This Recipe

• Ready in under 15 minutes
• Uses minimal, simple ingredients
• Packed with nutrients
• Light, fresh, and flavourful
• Perfect side dish for almost any meal

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Ingredients You’ll Need

• 2 large bunches fresh spinach (about 1 lb)
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, thinly sliced
• Salt, to taste

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Kitchen Equipment

• Large skillet or frying pan
• Salad spinner or clean kitchen towels
• Tongs or spatula

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Step-by-Step Instructions

Step 1: Clean and prepare the spinach

Trim off any thick stems. Place the leaves in a bowl or sink filled with cold water and swish to remove dirt or grit. Lift out the spinach, drain, and repeat if needed. Dry thoroughly using a salad spinner or kitchen towels.

Step 2: Heat the oil and cook garlic

Heat olive oil in a large skillet over medium-high heat. Add sliced garlic and cook for about 30 seconds, just until fragrant and lightly golden.

Step 3: Add the spinach

Add the spinach to the pan, gently pressing it down if needed. Use tongs or spatulas to turn the leaves so they are coated in oil and garlic.

Step 4: Cook until wilted

Cover the pan and cook for 1 minute. Uncover, toss the spinach, then cover again and cook for another minute until fully wilted.

Step 5: Drain and season

Remove from heat and drain any excess liquid. Season with salt to taste and drizzle with a little extra olive oil if desired.

Step 6: Serve immediately

Serve warm as a simple, healthy side dish.

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Common Mistakes (And How to Fix Them)

• Spinach turns soggy – Make sure leaves are well dried before cooking
• Overcooked texture – Cook only until just wilted (2–3 minutes total)
• Bland flavour – Don’t skip the garlic and proper seasoning
• Watery pan – Drain excess liquid before serving

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Easy Variations

• Add a pinch of chilli flakes for heat
• Toss in a squeeze of lemon juice for brightness
• Sprinkle with grated parmesan before serving
• Add toasted nuts or seeds for crunch
• Stir in mushrooms or onions for extra flavour

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What to Serve With Sautéed Spinach

• Grilled chicken or steak
• Roast lamb or pork
• Baked salmon
• Eggs or omelettes
• Rice or pasta dishes

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Expert Tips for Perfect Spinach

• Use a large pan so the spinach cooks evenly
• Don’t overcrowd—cook in batches if needed
• Always cook on medium-high heat for best texture
• Add spinach in stages if your pan is small

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Storage Instructions

• Store leftovers in an airtight container in the fridge for up to 2 days
• Reheat gently in a pan or microwave

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Nutritional Information (per serving, approx.)

• Calories: 90 kcal
• Fat: 7g
• Carbohydrates: 5g
• Protein: 4g

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FAQs

Do you need to wash spinach before cooking?
Yes, even pre-washed spinach should be rinsed to remove any remaining dirt or grit. Always dry it thoroughly before cooking.

How do you keep sautéed spinach from getting watery?
Make sure the spinach is completely dry before adding it to the pan. Also, cook it quickly over medium-high heat and drain any excess liquid after cooking.

How long should you cook spinach?
Spinach cooks very quickly—usually in just 2 to 3 minutes. It’s ready once the leaves are wilted but still vibrant green.

Can I use frozen spinach instead of fresh?
Yes, but thaw it completely and squeeze out all excess moisture before cooking. The texture will be softer than fresh spinach.

What oil is best for sautéing spinach?
Olive oil is the most common choice for flavour, but you can also use butter or a neutral oil like avocado oil.

Can I add other ingredients to sautéed spinach?
Absolutely! Garlic, onions, mushrooms, chilli flakes, lemon juice, or parmesan cheese all work well.

How do I know when spinach is done cooking?
It should be fully wilted, tender, and reduced in volume, but still bright green in colour.

How do you store leftover sautéed spinach?
Store in an airtight container in the fridge for up to 2 days. Reheat gently before serving.

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Similar Recipes

• Mary Berry Miso Salmon With Aromatic Spinach
• Mary Berry Curried Lentil and Spinach Soup Recipe
• Mary Berry Swiss Chicken, Spinach, And Mushroom Bake

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