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Easy Sauteed Spinach

Here’s a light, lively side to complement almost any entree you put on the table. A little test kitchen know-how helps to dress up everyday spinach with garlic, onion, a lick of sherry and a sprinkling of pine nuts. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 2 packages (6 ounces each) fresh baby spinach
  • 3 tablespoons sherry or reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon pine nuts


  • In a large nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the spinach, sherry, salt and pepper; cook and stir for 4-5 minutes or until spinach is wilted. Sprinkle with pine nuts.
Nutrition Facts
1/2 cup: 47 calories, 1g fat (0 saturated fat), 0 cholesterol, 216mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable.
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Average Rating:
  • MarineMom_texas
    Jun 18, 2020

    We had this delicious spinach tonight with no changes to the recipe except to halve it for the two of us. It did shrink down to a small amount so next time I will add more spinach. It was delicious an a quick and easy recipe. Volunteer Field Editor

  • annrms
    Jan 2, 2020

    Delicious and really easy. Used toasted sunflower seeds instead of pine nuts.

  • Appy_Girl
    Oct 5, 2018

    Fabulous find. I toasted the pine nuts for some extra taste and texture. We especially lived how the Sherry added such a nice boost to the spinach. It’s delicate, light and couldn’t be any fresher. This makes a great side for any fish. Especially Salmon. All of my spinach side dishes will contain a lick of Sherry.

  • Lady Fingers
    Jun 25, 2018

    I made this tonight, using the scaled-down recipe from the summer 2018 Cooking for Two special. Tasty and quick! While our steak rested on a plate, I cooked this in the same skillet, for a easy-to-make, easy-to-clean-up dinner.

  • chinadoll2008
    Jul 11, 2013

    Even with the garlic & sherry, it was still a little bland. So I had to add extra salt & pepper. But it was a great side dish to the beef tenderloin with mushroom & blue cheese sauce.