Fresh baby spinach sautéed with thinly sliced garlic and tossed with balsamic vinegar and freshly grated parmesan cheese. Simple, healthy, and so delicious. 

I serve this easy balsamic-parmesan sautéed spinach recipe at least once a week. My husband and I grew up eating spinach with lots of vinegar, so this wilted spinach recipe always makes us happy, and our kids love it too. I cook it until it just starts to wilt, so it still has some texture, but you can also cook it for a few minutes longer to get extra wilted spinach. I served this easy sautéed spinach side dish with crispy pork medallions and some creamy mashed potatoes.

Balsamic-Parmesan Sautéed Spinach

Ingredients:

• 1 tbsp olive oil
• 1 clove of garlic, thinly sliced
• 4 heaping cups of baby spinach
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• ½-1 tbsp white balsamic vinegar (brown balsamic works great too), or more, to taste
• Parmesan, freshly grated, to taste

How to Make Balsamic-Parmesan Sautéed Spinach:

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook, stirring constantly, for 1 minute.

Add the baby spinach, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 2-3 minutes, until wilted.  Side Note: If you want really wilted spinach, then cook it for another minute or so. 

Add balsamic vinegar to taste and stir to combine.

Pour into a serving bowl and top with freshly grated parmesan cheese.

Serve and enjoy.