Wilted Garlic Spinach

Hot, buttery, and full of rich garlic flavor, wilted spinach is one of the simplest and most satisfying side dishes you can make. In just a few minutes, you can transform a huge pile of fresh spinach into a silky, flavorful dish that pairs perfectly with just about any meal.

I make this easy vegetable side all the time. Especially when I need something quick that still feels like real, honest cooking. Wilted spinach is my favorite side to serve with my crispy salmon patties.

This recipe is also the best way to use up one of those massive packages of baby spinach. Bonus – it’s the kind of dish that doesn’t just taste good, it makes you feel good too.

Why You’ll Love Wilted Spinach

When I’m making a special dinner like filet mignon or salmon patties, this wilted garlic spinach almost always finds its way onto the table. It’s that dependable.

• Fast: From start to finish, it’s ready in under 10 minutes.
• Simple: Just four ingredients you probably already have if you always have spinach in your fridge like I do.
• Flavor-packed: Infusing the butter with garlic brings a rich, aromatic flavor you can taste in every bite.
• Versatile: It goes with everything including steak, chicken, fish, or even a pasta dinner. I especially love mixing it into my Cajun shrimp pasta to add some green and cut down on the richness of that dinner recipe.

Ingredients That Make It Great

• Butter: Rich, creamy butter is the base for the garlic infusion.
• Garlic: Cooked low and slow, the garlic perfumes the butter and gives the spinach amazing flavor without any bitterness.
• Fresh spinach: It might look like a mountain of greens at first, but trust me, it cooks down fast.
• Salt and pepper: Just a simple seasoning is all you need to finish it.

Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.

How to Make Wilted Spinach

Always refer to the recipe card below, but here’s a quick look at the process:

1. Melt and infuse: Melt the butter over low heat. Add the garlic and cook slowly until it just turns golden. Don’t rush this step. You want the butter to soak up all that garlicky goodness without burning.
2. Add spinach: Toss the spinach in the garlic butter to coat it well.
3. Cover and steam: Pop the lid on the pot and let the spinach steam for a couple of minutes until it starts to wilt.
4. Finish uncovered: Remove the lid and cook just long enough for any excess moisture to evaporate.

Learn From Me: Tips for Perfect Wilted Spinach

Having made this dish countless times, I can tell you there’s a fine line between perfectly wilted spinach and overcooked, mushy spinach. Here’s how to nail it:

• Low heat is key. Garlic burns quickly. Always cook it slowly in the butter to release its flavor without browning too much.
• Don’t over-steam. The spinach should be wilted but still vibrant green. If you cook it too long, it will lose its color and texture.
• Expect major shrinkage. Fresh spinach loses about three-quarters of its volume as it cooks. Start with a lot and it will cook down to the perfect portion.
• Season at the end. Salt draws out moisture, so wait until after cooking to season for the best texture.

Serving Suggestions

Wilted spinach is incredibly versatile. There’s a reason it’s my favorite side dish. You can serve it with these favorites among so many others.

• Seared filet mignon or ribeye steaks
• Cedar plank Dijon salmon
• Crispy chicken thighs
• Pan seared pork chops or baked pork tenderloin
• Toss it into fettucine alfredo for a quick meal

Storage Tips

Because this is so easy to make and tastes best fresh, I recommend making the exact amount you need. If you accidentally make too much, here’s some advice on what to do with the leftovers.

• To store: Cool completely and refrigerate in an airtight container for up to 3 days.
• To reheat: Warm gently in a skillet over low heat, stirring occasionally. You can also reheat briefly in the microwave at 50% power to keep it tender.