Sautéing fresh spinach in a pan

CWA Director of Marketing and Communications, Alycia Paulus, offers her spicy spin on a classic and easy side for those days when you want some spinach but don’t want to feel like a rabbit. 

From: Alycia Paulus

Prep Time:  5 Minutes

Cook Time: 5-10 Minutes



2 bags of Fresh Baby Spinach

2 tbsp. Extra-Virgin Olive Oil

1 tsp. Cayenne Pepper

2 tbsp. Garlic, Minced

1 tsp. Red Pepper Flakes

1 tsp. Lemon Juice



In a large skillet over medium heat, heat 1 tbsp. of olive oil, cayenne pepper, minced garlic, and red pepper flakes until there’s a simmer and the garlic is fragrant. Feel free to be generous with the spices you love and add in anything extra you think will mix well.

Add spinach to the pan, one handful at a time. Stir in-between of adding so the pot doesn’t overflow with spinach.

Sprinkle the lemon juice and continue to stir your spinach and spices. Add the additional

Continue to stir your spinach until it’s sautéed but not too soggy. Try to keep some pieces firm but warm.


Hot Tips:

Play around with the amount of olive oil. Try not to add too much because it WILL make your spinach too soggy.

Get creative!! Add spices you love or add more of the ones you love! Throw in extras like bacon bits, mushrooms, peppers. Play around with this recipe as the base and find something you and your guests love!


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