Spinach with Butter and Parmesan
This Spinach with Butter and Parmesan is a simple, yet delicious side dish recipe that takes only 4 ingredients and 5 minutes to make! Tender spinach leaves are quickly sautéed in garlic-infused butter and finished with freshly grated Parmesan cheese, creating a luxurious side that elevates any meal.
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Looking for new Spinach Recipes to try? Look no further!
Whether you're looking for a quick weeknight vegetable or an elegant side for a special dinner, this parmesan spinach recipe delivers impressive flavor with minimal effort.
Why make a boring sautéed spinach recipe when you could have one that's packed with flavor?
The bright green leaves maintain their vibrant color when cooked properly, while the nutty Parmesan and rich butter create a simple sauce that will have everyone reaching for seconds.
Try these other simple yet standout vegetable side dishes, like this simple Sautéed Broccoli Rabe with garlic and olive oil, this vibrant Italian Escarole with Olives and Capers, or this refreshing marinated Zucchini Alla Scapece for a bright summer option.
Why This Recipe Works
- My cooking method quickly wilts the spinach while preserving its bright color and preventing it from becoming mushy.
- Rich butter and nutty parmesan cheese create a light, flavorful sauce that coats each leaf.
Ingredient Notes
Spinach - Using boxed or bagged pre-washed baby spinach is easiest, but this dish is also fantastic with bunches of larger fresh spinach. Just be sure to trim the large stems and clean it well before using, as it tends to be sandy. It's especially delicious when made with the tender, fresh new spinach leaves in the spring!
Butter - Salted butter works best in this recipe, providing both richness and seasoning. Use high-quality European-style butter if available for superior flavor.
Garlic - Smashing whole cloves with the side of a knife releases their aromatic oils while keeping the flavor gentle. This technique infuses the butter subtly without overpowering.
Parmesan Cheese - Use really good quality Parmesan, like Parmigiano Reggiano, for best results. Grana Padano also works beautifully. The aged, nutty flavor perfectly complements the earthy spinach. Learn more about Parmigiano in my Italian Cheeses guide.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large sauté pan or skillet (12-inch is ideal)
- Tongs for tossing the spinach
- Cheese grater
How to Cook Spinach
- Melt the butter in a large sauté pan over medium heat, then 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.
Pro Tip: Season carefully. Because spinach is so light, it can be easily oversalted. Start with a light touch and taste before adding more salt.
- 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.
- 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 its buttery juices to a serving bowl, then grate the remaining Parmesan over the top just before bringing it to the table.
Tips for Success
- Don't overcook the spinach. It's best when just barely wilted. It cooks incredibly quickly—usually in less than 2 minutes—so keep a close eye on it. Overcooked spinach turns dark, mushy, and bitter.
- Add the cheese off the heat. Make sure to remove the pan from the heat before adding the final sprinkle of Parmesan. This prevents the cheese from melting and sticking to the pan.
- Save those stems! If using bunched spinach, don't discard the trimmed stems. They're perfect for juicing, making soups, or adding to green smoothies.
Variations
This cooked spinach recipe is wonderfully versatile and can be adapted in countless ways:
- Add a pinch of red pepper flakes for heat.
- Squeeze fresh lemon juice over the top for brightness.
- Include toasted pine nuts or walnuts for crunch.
- Mix in sun-dried tomatoes for a sweet-tangy contrast.
- Use brown butter for an extra nutty flavor profile.
How to Serve this Spinach Side Dish
This parmesan spinach side dish pairs beautifully with so many main courses. You can serve it alongside my Whole Roasted Beef Tenderloin for a special occasion dinner, or as the perfect accompaniment to a big pot of Homemade Italian Meatballs or my extra crispy Chicken Parmesan for a classic Italian-American meal.
It adds brightness to my hearty Braciole Recipe and helps balance the richness of my Dijon Herb Crusted Rack of Lamb. This versatile side also goes with seafood like my succulent Pan-Seared Scallops, this dead simple Seared Tuna Recipe or these jumbo lump Maryland Crab Cakes.
Storing leftover Cooked Spinach
While this cooked spinach recipe is best enjoyed immediately when the colors are vibrant and the texture is perfect, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a small skillet or microwave over low heat just until heated through.
FAQ
While fresh is preferred for this particular preparation, you can use frozen spinach in a pinch. Thaw completely and squeeze out as much moisture as possible before adding it to the pan. Reduce the cooking time since it's already wilted.
Perfectly cooked spinach should be just wilted, still bright green, and tender to the bite. As soon as all leaves have softened and decreased in volume, it's done. This typically takes only 1-2 minutes of cooking.
Baby spinach is more tender and often sweeter, with stems that don't need trimming. Regular spinach typically has tougher stems that should be removed and may require more thorough washing, but it often has a deeper, more complex flavor.
While this simple preparation lets the ingredients shine, you can enhance it with additions like a squeeze of lemon juice, toasted pine nuts, a dash of nutmeg, or red pepper flakes for heat.
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Parmesan Spinach Side Dish
Ingredients
- 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 washed and large stems trimmed
- 1-2 ounces good quality parmesan cheese such as Grana Padano or Parmigiano Reggiano, grated
Instructions
- 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.
- 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.
- 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
- Don't overcook the spinach. It's best when just barely wilted. It cooks incredibly quickly—usually in less than 2 minutes—so keep a close eye on it. Overcooked spinach turns dark, mushy, and bitter.
- Add the cheese off the heat. Make sure to remove the pan from the heat before adding the final sprinkle of Parmesan. This prevents the cheese from melting too much and sticking to the pan.
- Season carefully. Because spinach is so light, it can be easily oversalted. Start with a light touch and taste before adding more salt.
- Save those stems. If using bunched spinach, don't discard the trimmed stems. They're perfect for juicing, making soups, or adding to green smoothies.
I made this last night, trying to incorporate more spinach into our diet. Since childhood i have avoided cooked spinach because my moms idea of cooking spinach was heating up frozen spinach (bleh). Tonight's spinach was a delight! This recipe is almost just as easy as what mom did but tastes so much better. Cooking just til wilted keeps some texture and the flavor from the browned butter and garlic came through. We will be making this again and again. Thanks for the recipe
I'm so glad you love the recipe! Thanks for leaving a review!
It’s 6 ingredients. Butter, spinach, salt, pepper, garlic, and parmesan. 6.
It's pretty widely accepted that salt and pepper don't count as main ingredients, but thanks for taking the time to let me know you disagree. Hope you enjoyed the recipe!
Quick, easy and delicious!
So glad you loved the recipe! Thanks for leaving a review!
Love spinach didn't know how to cook it found your recipe and cook it at least twice a week thank you
So glad you love the recipe! Thanks for posting a review 🙂
This was absolutely delicious. I like my spinach really seasoned so I added some granulated garlic. Amazing flavor.
So glad it was a hit! Thanks for leaving a review!
So simple and delicious!
So happy you enjoyed it! Thanks for leaving a review!
EASY AND DELICIOUS!!!
So glad you enjoyed it Sandy! Thanks for leaving a rating!
Very easy recipe and so delicious! I made it just as it was written. No need to change anything on this recipe! Yummy
I'm so glad you loved the recipe! Thanks for taking the time to leave a review. 🙂
I had fresh from the garden spinach. This recipe was easy and quick and delicious—and will be used often.
So glad you loved the recipe!
Easy & yummy!
Glad you enjoyed it!
Spinach with Butter + Parmesan is proof that sometimes the simplest recipes are the best! With just 4 ingredients and only 5 minutes, you’ve got a side dish that’s rich, flavorful, and effortless. The combination of buttery spinach with a sprinkle of Parmesan is a classic that never disappoints. Perfect for when you need something quick yet satisfying!
I'm so glad you enjoyed it!
So simple, delicious and kitchen staples used.
SO glad you enjoyed it!
It was excellent! I WILL be making this again!! TY! ❤️!!!!!!!
SO glad you loved the recipe!
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!
yum that sounds awesome! I'd take mine with bacon too 🙂
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!
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.
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!
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.