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cheesy greens on divided plate with pink fork

Quick and Cheesy Baby Spinach

Amy Palanjian
Use baby spinach, regular spinach, baby kale, or lacinato (sometimes called dinosaur) kale for best results and easy chewing.
5 from 1 vote
Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
Course side
Cuisine American
Servings 1
Calories 94 kcal


  • 1 cup loosely packed baby spinach or baby kale (chopped or snipped with kitchen shears into small pieces)
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon lemon juice
  • 2 tablespoons shredded cheddar (or mozzarella, ricotta, or crumbled goat cheese)
  • Salt (to taste)


  • Place the greens into a microwave-safe bowl.
  • Drizzle on the olive oil and lemon juice and heat for 30 seconds.
  • Remove from the microwave, top with cheese, and heat for an additional 15-30 seconds until the cheese is melted. Sprinkle with salt and serve.
  • To make this on the stovetop: Heat a nonstick or stainless skillet over medium heat. Add the olive oil and the greens. Stir to cook until greens are wilted, 2-3 minutes. Remove from heat into a bowl. Top with cheese, lemon juice, and salt.


  • These greens are best eaten right after making.
  • Use baby spinach, spinach, kale, baby kale, or Swiss chard.
  • Remove the inner stem from greens including kale and chard.
  • Cut greens into small pieces with kitchen shears.
  • Dairy-free: Omit the cheese and sprinkle with nutritional yeast.
  • Double or triple the recipe to feed more people.


Calories: 94kcalCarbohydrates: 1gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 18mgSodium: 129mgPotassium: 187mgFiber: 1gSugar: 1gVitamin A: 2984IUVitamin C: 9mgCalcium: 152mgIron: 1mg
Keyword baby spinach recipe, cheesy greens
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