Sautéing spinach is super fast and easy — the key is not overcooking it.

 

Sautéing spinach is super fast and easy — the key is not overcooking it. Here's the best method:

1. Prep the spinach: Rinse it well and shake or pat dry — a little water clinging to the leaves is fine (it helps steam it).

2. Heat a pan: Use a large skillet over medium heat.

3. Add a little fat: A tablespoon of olive oil or butter works great. Let it melt and get hot, but not smoking.

4. Toss in the spinach: Add the spinach in handfuls — it’ll shrink a lot — and stir constantly.

5. Season lightly: Sprinkle with a little salt, pepper, and maybe a pinch of red pepper flakes or minced garlic.

6. Cook briefly: It only takes about 1–2 minutes to wilt down. As soon as it’s just wilted and bright green, take it off the heat.

Pro tip: After cooking, you can squeeze out any extra liquid if you want it less watery, especially if you're adding it to other dishes.