How to sauté spinach so it stays bright and tender?

Quick sauté for bright, tender leaves

Start with clean, well-dried leaves and use high heat for the shortest time possible. Heat a wide skillet over medium-high heat, add a small amount of oil or butter, and once shimmering, add the spinach in batches if needed so the pan stays hot.

Sauté briefly: toss or stir constantly for 1–3 minutes until leaves just wilt. Remove from heat immediately to stop cooking and preserve color and texture. Finish with a splash of acid like lemon juice or a light vinegar to brighten the flavor and help keep the green tone.

Tips and common steps:

• Use a large pan so spinach cooks quickly instead of steaming.
• Don’t crowd the pan; do multiple small batches for large quantities.
• Add aromatics (garlic, shallot) early, but add spinach after they’re softened to avoid burning.
• Salt lightly at the end — adding too much early draws out water and makes the leaves soggy.

Serving ideas: serve immediately as a side, fold into pasta, top with grated Parmesan, or mix into eggs. The brief cook preserves nutrients and gives a tender, vivid result.