If you make sauteed spinach properly it can be delicious. If overcooked it becomes a limp, soggy, and unappetizing mess. I make mine very simply and this is less of a recipe and more of a quick “how to” with some very simple seasonings to enhance but not overwhelm the spinach.
First you need some butter and a saute pan….
Next you throw in a bunch of spinach. It shrinks down A LOT!
Have some minced garlic on hand and after about 2 minutes with the lid on, remove it from heat and throw in the garlic and give it a good stir.
The spinach should be softened, but not soggy. Season with salt and pepper and either a squeeze of fresh lemon juice or some fresh lemon zest. And look how little it is now! The amount I cooked up was about 1 serving, so if you are cooking it for several people pile that pan full!