Butter Garlic Sauteed Spinach

Name: Butter Garlic Sauteed Spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon fresh garlic; 1 pound baby spinach leaves; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; 1 tablespoon unsalted butter; 1 teaspoon lemon juice

User Reviews

5.0

54 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings
Calories
84 kcal
Course
Side Dish
Cuisine
American

Butter Garlic Sauteed Spinach

Winston Campbell

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In this easy sauteed spinach recipe, fresh spinach is cooked in garlic-infused olive oil and then dressed with butter and lemon juice.

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Ingredients

Servings

1 tablespoon olive oil
1 tablespoon fresh garlic minced
1 pound baby spinach leaves pre-washed
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground
1 tablespoon unsalted butter
1 teaspoon lemon juice freshly squeezed

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Instructions

In a very large, deep pot, heat the olive oil over medium heat for 3-4 minutes. Add the garlic and sauté for about 1 minute, until no longer raw but not browned.
Add the spinach, carefully mixing it with a wooden spoon to coat the leaves in the olive oil. Depending on how deep your skillet is, you might need to add it in several batches, as I do in the video below.
Cook the spinach, stirring with a wooden spoon, until it's just wilted, about 3 minutes.
Turn the heat off and stir in the salt, pepper, lemon juice, and butter. You can also reserve the butter for topping the spinach after you remove it from the pan, as I do in the video. It makes for a pretty presentation.
Using a slotted spoon, transfer the spinach to a serving bowl. Serve immediately.

Notes

While one pound of spinach may seem like a lot, remember that spinach loses a lot of volume as it cooks. So this is a good amount of spinach for four people. That's why you need a large, deep skillet or saucepan - to accommodate the large volume of raw leaves.
You can cook the spinach in ghee instead of olive oil. It adds a wonderfully nutty flavor.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.