Butter Garlic Sauteed Spinach
User Reviews
5
Butter Garlic Sauteed Spinach
Description
This recipe begins by warming olive oil over medium heat, gently sautéing fresh garlic just until fragrant, avoiding browning that could introduce bitterness. The large quantity of baby spinach is added in batches if needed, coated thoroughly in the oil and garlic during stirring to promote even wilting.
The spinach cooks briefly until just wilted, preserving a fresh, tender texture and vivid color. Once removed from heat, seasoning with kosher salt, freshly ground black pepper, and a squeeze of lemon juice adds brightness and mild acidity. The addition of butter provides a smooth, rich finish and can be stirred in off the heat or used as a resting topping for presentation.
This side is suitable for serving alongside a variety of main dishes, offering a quick vegetable option that is flavorful without overwhelming other dishes. The recipe notes advise on volume handling, alternative fats like ghee, and proper storage and reheating methods to maintain quality.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic minced, fresh
- 1 pound baby spinach leaves pre-washed
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon butter unsalted
- 1 teaspoon lemon juice freshly squeezed
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
- Use a large, deep skillet or pot to accommodate the volume of raw spinach before cooking wilts it down.
- Spinach shrinks significantly when cooked; one pound serves about four people.
- Ghee can replace olive oil for a nutty flavor variation.
- Store leftovers in an airtight container refrigerated up to four days; reheat gently in the microwave at half power.
- Freezing leftover cooked spinach is not recommended to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 84kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 230mg | 10% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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