How to Cook Spinach on the Stove

Spinach has large amounts of vitamins A and C.

Spinach is a dark green, leafy vegetable that is packed full of nutrition. It can be eaten raw or cooked and served as a side dish, but it has also found its way to the center of main dishes. Spinach is a versatile vegetable, needs very little seasoning and is low in calories. It has a high amount of iron, vitamins A and C, and moderate amounts of calcium. Adding fresh spinach to your diet is an easy way to benefit your health.


Step 1

Trim the stems off the spinach leaves with a knife or scissors.

Step 2

Put the spinach in a colander, and rinse it well with cool running water. Or fill a clean sink with cool water, and soak the spinach for a minute or two. Swirl it around with your hand to loosen any dirt. Or .

Step 3

Dry the spinach in a salad spinner or with paper towels.


Step 1

Pour the olive oil in large skillet with olive oil, and heat it over medium heat.

Step 2

Add the chopped fresh garlic or minced garlic, and saute for 30 seconds.

Step 3

Add half of the spinach to the skillet, and toss the spinach with tongs to coat with garlic and olive oil.

Step 4

Add the rest of the spinach, tossing it again with the tongs. Cover and saute for 1 minute. You may need to press it down a bit.

Step 5

Toss the spinach again, cover and cook for another minute. The spinach is done when it has just wilted.

Step 6

Season with salt and pepper to taste.


Step 1

Place a large pot with 2 inches of water over high heat.

Step 2

Put the steamer inside the pot, and bring the water to a boil.

Step 3

Add the spinach to the steamer, and reduce the heat to low.

Step 4

Simmer, covered, for about 2 minutes. The spinach is done when it has just wilted.

Step 5

Season with salt and pepper to taste.

Things You'll Need

  • 2 lbs. fresh spinach

  • Colander

  • Paper towels or salad spinner

  • Large skillet with cover

  • Tongs

  • 2 tbsp. olive oil

  • 2 or 3 cloves fresh garlic

  • Large pot with steamer

  • Salt

  • Pepper


Use 1 or 2 tsp. minced garlic in place of fresh garlic. Toss the spinach with lemon juice or a homemade vinaigrette.


Spinach loses great volume when cooked down.