20 Best Spinach Recipes

Here are all the tastiest spinach recipes to add loads of leafy greens to your diet! Spinach is great cooked or raw, in dishes from salad to pasta to soups.


Looking to eat more spinach? We are too. Over the years, Alex and I have had a mission: eat more leafy greens. It’s hard to find a vegetable that’s more nutritious. Though some people have sworn spinach as their mortal enemy, luckily there are all sorts of delicious ways to eat it in recipes!

Here we’ve compiled our best spinach recipes: best in terms of the best ways to eat more spinach! Most of them are healthy, like spinach salad and chickpea and spinach curry, but others are a little more decadent like spinach artichoke pizza. Hey, you’re still eating spinach! Let’s get cooking.

And now…our best spinach recipes!

Spinach nutrition

What’s so great about spinach? Spinach is one of the 20 best vegetables you can eat! Here are some of the benefits that spinach offers:

  • High in calcium, more than other vegetables
  • Very high in Vitamin K and Vitamin A
  • Low in calories (1 cup of raw spinach has 45 calories)

.) It’s almost like the little black dress of salads: it’s brilliant for any occasion.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sauteed Spinach

Sauteed Spinach (in 10 Minutes!)

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.90 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x


Here’s the very best sauteed spinach recipe, guaranteed to make eating your greens taste amazing! Even better, it takes just 10 minutes to whip up.


  • 3 bunches (1 1/2 pounds total with stems, or 12 ounces leaves)
  • 2 tablespoons olive oil
  • 3 large garlic cloves, smashed
  • Mounded 1/4 teaspoon salt, plus more to taste if desired
  • 1 1/2 tablespoons lemon juice


  1. If your spinach is in a bunch, chop off the stems. For bunch or baby leaves, roughly chop the leaves (this should only take a few seconds, just to get the larger pieces a bit smaller).
  2. Heat the olive oil in a large skillet. Add the whole garlic cloves for 2 minutes, stirring occasionally. The carefully the add spinach leaves and cover the pan. It will seem like a lot of volume, but it will wilt down to be very small. Cook for 2 minutes.
  3. Remove the lid. Depending on the size and maturity of your spinach leaves, it may already be done, or stir and continue cooking about 30 seconds until the spinach is wilted but still bright green.
  4. Stir in the kosher salt and fresh lemon juice. Taste and add additional salt to taste: spinach is very susceptible to salt, so use only small bits at a time! The flavor should pop but not be salty.
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Spinach Recipes

More on eating leafy greens

Need more inspiration outside of these spinach recipes? We’ve got lots of it. Here are a few more resources for getting your greens:

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.