Garlic Spinach


Author: Susanne at Dish With Me

Garlic Spinach
Fresh, tender spinach leaves infused with olive oil and garlic.

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Ahhh, GARLIC! Ahhh, Spinach!

It seems people either love garlic, or hate it. Or, do they? I LOVE it SOOO much that I have developed a theory about people who say they don’t like garlic. I think it may be entirely possible that the people who think they don’t like garlic just haven’t had it prepared the right way. I know, I know, everybody’s taste buds are different, BUT, I believe until one has tried my roasted garlic recipe, you cannot make a definitive decision on whether you like garlic, or not. Especially slathered on buttered bread with a glass of wine, OMG! Roasted garlic doesn’t even resemble raw garlic…just so you know!

Oh, and if your only experience with garlic is that chopped crap in the jar…no wonder you think you don’t like garlic. I am a super fan of garlic and I don’t even like that jarred stuff. GROSS! Do yourself a favor and just try some fresh garlic.

With spinach, it’s kind of the same thing. I’ve heard many people say they don’t like it. Well, if all people have ever experienced is canned spinach, then I don’t blame them for not liking it, BUT until one has tried real, fresh spinach, whether they truly like spinach, or not remains a mystery! Because canned spinach and fresh spinach do not even resemble one another, other than they are both green.

So, with, not one, but two items that many people tend to shy away from, this might not be my most popular recipe, but if you’re a lover of garlic and spinach, as I am, you must try this!!! It is not only super scrummy, it is amazingly quick easy!

Hey, if you don’t like it, what have you wasted? A couple bucks? 10 minutes? But, if you do happen to love it, then you have discovered a new dish that is, not only super quick and easy, but, also, very good for you!


For best results, do not add the grated garlic to the pan of heated EVOO, instead wait until AFTER you have added the spinach. Garlic tends to burn VERY easily. If garlic burns, it turns bitter and your whole dish will be completely ruined. I add it after I have added my spinach to the pan.

After adding the spinach and garlic, toss the mixture continuously until it is done, approximately 3-5 minutes. More like three.

Be prepared…you will start with a HEAPING pan of fresh spinach and end up with very little. I often double this recipe because I love to nibble on the left over as a snack. Another example of cooking once, eating twice.

This Garlic Spinach would pair beautifully with my Beefy Bacon Wrapped Chicken or my Sour Cream Pork Chops.

Garlic Spinach


This Garlic Spinach is insanely good! Fresh, tender spinach leaves infused with olive oil and garlic for a flavor explosion!
5 from 14 votes
Print Pin Rate
Course: Side Dish, Veggies
Keyword: Garlic, Garlic Spinach, Spinach
Prep Time: 5 minutes
Cook Time: 5 minutes
Author: Susanne


  • 1 fine microplane grater Amazon


  • 4 Tablespoons EVOO
  • 1-16 ounce bag fresh spinach
  • 1/2 teaspoon Kosher salt
  • 20 grinds freshly ground black pepper
  • 2 medium cloves fresh garlic grated with a microplane


  • Heat a large pan on medium high heat.
  • To the heated pan, add EVOO and reduce heat to medium.
  • Next, add the entire bag of fresh spinach to the heated oil. It will probably look like you're about to overfill your pan, but the spinach will cook down super quickly.
  • Quickly, add the salt, pepper and freshly grated garlic.
  • Saute about 3-5 minutes, using tongs to move the spinach mixture around, so that the garlic gets dispersed evenly. Keep the mixture moving so the garlic will not burn.
  • That's it! Yes, seriously! Super easy, super scrummy!


Every single person that I have made this for has loved it!

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