Sautéed Spinach with Crispy Shallots is a healthy and quick side dish. Fresh spinach is simply sautéed in garlic, fresh lemon salt & pepper topped with crispy shallots.  

A pewter bowl filled with sauteed spinach topped with crispy shallots

What’s better than a quick entrée? A quick side dish to go with it. This healthy spinach recipe was the perfect accompaniment to the 3 Cheese Polenta with Italian Sausage (< click text for recipe) I made for dinner a few days ago.  

Browned, crispy shallots on top of sauteed spinach

What can I do with fresh spinach?

Fresh spinach is not just for salads and don’t have to drowned it a creamy sauce (which is good, but not recommended every day. This is a dish you can enjoy every day comes together really quickly, the frying of the shallots is what takes the most time.

Vibrant green sauteed spinach from above with rings of crispy shallots

Speaking of the crispy shallots, it is  hard to not snack on them as they come out of the pan. While they are frying, you do need to keep an eye on them because they go from brown to burned very quickly.

Where spinach is a vegetable that is very good for you, it does need help in the flavor department. The freshness of the lemon with a slight onion bite from the shallots and the browned shallots, add so much flavor that your taste buds doing a happy dance.

Yield: 4

Sautéed Spinach with Crispy Shallots

Sauteed spinach with crispy shallots in a grey bowl

Fresh spinach is sautéed in garlic and lemon topped with crispy shallots.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 tablespoons vegetable oil
  • 4 ounces sliced into rings
  • 4 garlic cloves, finely chopped or grated
  • 1 1/2 pounds fresh spinach, rinsed and dried
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • Juice of 1 lemon


To a large sauté pan, add the vegetable oil over medium heat. The oil is ready when you drop a small piece of shallot and it sizzles. Fry the shallots for about 5 minutes, turning until they are evenly browned. Remove, drain on a paper towel and set aside.

Turn the heat down to medium low. Add the grated garlic and cook for 1 minute, stirring, do not allow to brown our burn.

Immediately add the spinach, salt and pepper and stir well to coat in the oil and garlic. If all of the spinach doesn't fit, just add enough to fit and keep adding as it cooks down, mixing. Cook the spinach until wilted. Add the lemon juice and toss to mix well. Serve warm topped with the crispy shallots.

Nutrition Information



Amount Per Serving Calories 247Saturated Fat 11gSodium 258mgCarbohydrates 9gFiber 4gSugar 2gProtein 5g