• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    menu icon
    go to homepage
    subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Privacy Policy
    ×
    Home » Recipes » Vegetable Sides

    Spinach with Butter + Parmesan

    Published: May 14, 2019 · Modified: Nov 19, 2020 by Coley · This post may contain affiliate links.

    Jump to Recipe

    This Spinach with Butter + Parmesan is a simple, yet delicious side dish recipe that takes only 5 minutes to make and uses just 4 ingredients! 

    Back when I first started blogging, I didn't pay a ton of attention to who actually read my blog.

    I did it for myself, really, as a sort of public food diary; a way to document my recipes and eating habits over the years. I never really fathomed the idea that one day people other than my dad and husband would actually start visiting my blog and making the recipes. Well, here we are. 🙂

    I have so many old posts about really awesome recipes, but they're so old and have such painfully bad photography that no one ever sees them. So, I thought it would be a good idea to revisit some of my old favorites and give them a little facelift. This is the first one up to bat.

    I love, love, love this recipe for buttery parmesan spinach. We have it as a side dish AT LEAST once a week. If you know anyone who hems and haws about having to eat leafy green veggies, I can almost guarantee that this dish will get them to slurp them down like ice cream. It's so buttery and flavorful, it's easy to forget how much spinach you're actually eating.

    This spinach with butter and parmesan comes together so fast, making it a killer side dish recipe for quick and easy weeknight meals. Roasted chicken? Parmesan spinach. Grilled steaks? Parmesan spinach. Sauteed fish? Parmesan spinach. It goes with EVERYTHING. Simply sauté fresh spinach in garlicky butter with salt and pepper, then shower it with lots of good quality parmesan cheese. It's so simple, but so sooo good. The best kind of food always is.

    Close up, side view of butter and Parmesan creamed spinach in a serving bowl.Skillet of wilted spinach that has grated Parmesan on top ready to stir in.Close up of Parmesan topped wilted spinach.

    This tasty spinach side dish is so good, I bet even Popeye himself would approve! It has only 4 ingredients, comes together in 5 minutes and is both healthy AND delicious. What more could you want in a recipe?

    The video below is super outdated but shows how easy the recipe is! I hope this becomes a new family favorite for you.

    Vertical shot of creamed butter and Parmesan spinach.

    Print

    Spinach with Butter + Parmesan

    Vertical shot of creamed butter and Parmesan spinach.
    Print Recipe

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    No reviews

    This Spinach with Butter + Parmesan is a simple, yet delicious side dish recipe that takes only 5 minutes to make and uses just 4 ingredients! 

    • Author: Nicole Gaffney (ColeyCooks.com)
    • Prep Time: 3 minutes
    • Cook Time: 2 minutes
    • Total Time: 5 minutes
    • Yield: 2 servings 1x
    • Category: side
    • Method: sauteed
    • Cuisine: Italian

    Ingredients

    Scale
    • 3 tablespoons butter (salted is best)
    • 3 cloves garlic, smashed with the flat side of a knife
    • salt and pepper to taste
    • 1 lb baby spinach OR fresh spinach that's been washed and large stems trimmed
    • 1-2 ounces good quality parmesan cheese, such as Grana Padano or Parmigiano Reggiano, grated

    Instructions

    1. Melt the butter in a large sauté pan over medium heat, the add in the garlic. Season with a pinch of salt and a few cracks of pepper, then sauté for about a minute or two until it just starts to turn golden brown.
    2. Throw in the spinach and toss around until it starts to wilt - this will happen very quickly. Sprinkle a little more than half of the parmesan over the top and toss some more.
    3. Remove from the heat to prevent overcooking - you want the spinach to be just wilted - and season with more salt and pepper to taste. Transfer the spinach and all of the juices into a serving bowl, then grate the remaining parmesan over the top and serve.

    Notes

    • If using farm fresh stalks of spinach, be sure to give them a good wash before cooking, as they tend to be very sandy. In addition, you'll need to trim off the bulkier stems before cooking, but don't throw them away! They're perfect for juicing, making soups or adding to a green smoothie. If using a box of baby spinach, these steps are not necessary.

    Nutrition

    • Serving Size:
    • Calories: 270
    • Sugar: 1.1 g
    • Sodium: 1737.3 mg
    • Fat: 22.1 g
    • Carbohydrates: 10.2 g
    • Protein: 12.3 g
    • Cholesterol: 56 mg

    Keywords: butter, parmesan, spinach, side, healthy

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!

    More Vegetable Side Recipes

    • A white bowl of sautéed rapini on a gray cloth.
      Sautéed Broccoli Rabe (Rapini) with Garlic and Oil
    • Top view of a serving dish with roasted long hots and garlic cloves.
      Easy Roasted Italian Long Hot Peppers
    • A close up of a dish of cauliflower au gratin with a spoon inside.
      Easy Baked Cauliflower Gratin
    • Overhead shot of a long white plate with four red and yellow tomatoes with breadcrumbs on top.
      Easy Baked Goat Cheese Stuffed Tomatoes

    Reader Interactions

    Comments

      Did you make this recipe? Please leave a rating and review! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Bruno

      April 24, 2015 at 12:45 pm

      Yep. There are few things better. Although I rarely use that much garlic, this dish appears on the Casa d'Bruno table two or more times a week. I keep the Dole bagged spinach supply at the Ack-a-me moving. Sometimes with Parm, sometimes with red pepper flakes and a dash of apple cider vinegar sometimes just wilted in extra virgin olive oil and some white pepper. We're the Popeye family on the island. Last night it was blanched, chopped and creamed with a black truffle oil drizzle at the finish. Love that stuff.

      Reply
      • Coley

        April 24, 2015 at 3:12 pm

        Thanks Popeye... I mean Bruno! Nice to hear from you, as always! Creamed spinach is a favorite of mine too, I'll have to share my recipe for that soon!

        Reply
        • Bruno

          April 25, 2015 at 12:03 am

          Please do. I still make mine with a brown butter roux and I'm looking for a lower fat version. Perhaps you have one. I'm still trying to lose the weight I gained when I stopped smoking. (After 51 years!) But I love food even more now. You rock, kid! Keep on keeping on.

          Reply
    2. Acadia

      April 25, 2015 at 12:32 am

      Put enough butter and cheese on it and I will eat an ice skate. You are a gross slurper which is funny and you need to put the link to the post in the video in case people see it just from youtube.

      Rating: Good Place!

      Reply
    3. Lolo

      April 25, 2015 at 2:50 pm

      Hi, Coley!! I love fresh spinach and lately have been making a spinach cheddar cheese quiche (ask Vida..lol) using a pre-made granola pie shell that really gives it a great taste. I make it for dinner with a salad but eat the left-overs for breakfast (Ramon adds bacon on the side) or lunch. Really tasty!

      Reply
      • Coley

        April 27, 2015 at 2:41 pm

        yum that sounds awesome! I'd take mine with bacon too 🙂

        Reply

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Nicole Gaffney smiling for the camera
    I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a professionally trained chef specializing in Italian cooking and seafood. I grew up at the Jersey shore in a family of Sicilian fishermen and have been cooking my entire life. Here you'll find hundreds of seasonal, authentic recipes that are designed to help you succeed in the kitchen. About Nicole Gaffney

    Italian Recipes

    Overhead close up of a bowl of La RIbollita Tuscan soup.

    La Ribollita: Authentic Tuscan Soup

    Top view of a corner slice of lasagna bolognese on a white dinner plate with a fork.

    Authentic Italian Lasagna Alla Bolognese

    Grilled Pizza with Prosciutto + Corn

    Grilled Pizzas with Corn + Prosciutto

    Grilled Peach Panzanella with Burrata | ColeyCooks.com

    Grilled Peach Panzanella with Burrata

    Whole Sicilian baked salmon on a platter

    Sicilian Baked Salmon

    Fava Bean Crostini with Pecorino + Mint (Video!)

    Fava Bean Crostini with Pecorino + Mint

    Seafood Recipes

    A plate of calamari fritti garnished with lemon.

    Calamari Fritti (Fried Calamari) with Cherry Peppers

    A large pot of San Francisco cioppino with a large serving spoon.

    San Francisco Cioppino: Easy Authentic Seafood Stew

    A plate of baked stuffed clams with lemons and a cocktail fork.

    Italian Baked Stuffed Clams Oreganata

    Top view of a plate of tuna carpaccio with arugula in the center.

    Classic Tuna Carpaccio with Arugula, Capers and Pine Nuts

    Top view of a large platter of flounder oreganata with lemon slices.

    Easy Baked Flounder Oreganata

    A bowl of New England clam chowder with a hand dipping bread.

    The Best Classic New England Creamy Clam Chowder

    The Art of the Smoothie Bowl Cook Book is Out NOW!!
    Nicole Gaffney of Coley Cooks As Seen On...

    Footer

    Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

    Stay Connected!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Didn't find what you were looking for?

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Brunch Pro on the Brunch Pro Theme