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Keto Side Dishes

Quick and Easy Sauteed Spinach

When I need a speedy side that pairs with almost any keto main, this sautéed spinach never disappoints. It comes together in just about 10 minutes with minimal effort, yet the garlic salt and nutty Parmesan elevate humble greens into a restaurant-worthy accompaniment. Whether alongside grilled chicken or a juicy steak, it’s my go-to for adding vibrant greens to the plate.

2 min Prep time 10 min Cook time 12 min Total time 2 Servings 140 Calories
Quick and Easy Sauteed Spinach

Ingredients

  • tablespoon extra-virgin olive oil
  • (10 ounce) bag spinach leaves
  • /2 teaspoons garlic salt
  • /4 cup grated Parmesan cheese

Instructions

  1. Step 1

    Heat the olive oil in a large skillet over medium heat. Once it shimmers, add the entire bag of spinach—it may seem like a towering pile, but it cooks down dramatically. Cover the skillet and let it cook undisturbed for 5 minutes. The steam will help wilt the leaves evenly without burning. Next, remove the lid, sprinkle the garlic salt over the wilted greens, and use tongs or a spatula to toss gently, ensuring every leaf gets seasoned. Cover again and continue cooking for another 5 minutes, until the spinach is completely tender and reduced to a fraction of its original volume. Remove the skillet from the heat and immediately scatter the grated Parmesan on top. The residual warmth will melt the cheese just enough to coat the spinach in a savory layer. Give everything a final gentle toss and transfer to a serving dish. Enjoy this simple, nutritious side while it’s still warm and vibrant.

Chef's Tip

I like to add a pinch of red pepper flakes with the garlic salt for a subtle heat that cuts through the richness. Also, freshly grated Parmesan melts better than pre-shredded and avoids added starches.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to revive the spinach's texture.

Variation Tips

Swap garlic salt with 2 minced garlic cloves sautéed in the oil, then season with salt and a pinch of red pepper. For a richer twist, stir in a tablespoon of butter and a squeeze of lemon after cooking, and top with toasted pine nuts.

Frequently Asked Questions