Sauteed Spinach with Garlic and Butter
Fresh baby spinach, garlic, butter, lemon juice - what could be better?
Servings
6people
Cook Time
5 minutes
Servings
6people
Cook Time
5 minutes
Ingredients
Instructions
  1. Wash the spinach well in cold water to remove any sand or grit.
  2. Spin it dry in a salad spinner, or let air drain until nearly dry. Leaving a little water on the leaves is fine.
  3. In a very large pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute. Make sure that the garlic does not brown.
  4. Add the spinach, the salt, and pepper to the pot, tossing to coat the leaves with the oil.
  5. Cover the pot and let it steam for a couple of minutes - but not too long - you don't want it to lose it's deep green color.
  6. Uncover the pot, turn the heat up and cook the spinach for another minute or so, stirring until all the spinach is wilted.
  7. Remove from heat. Using tongs or a slotted spoon, remove the spinach to a serving dish. Top with butter, a little fresh lemon juice and a pinch of kosher salt.
Recipe Notes

This much fresh spinach may look like a lot - but spinach cooks down tremendously.  Use a very bit pot.

You can cut the recipe in half if you desire.