Go Back

Garlic Lemon Sautéed Spinach

Spinach is notorious for looking like a mountain of food and cooking down to a single bite. This recipe accounts for that massive shrinkage and hits the greens with enough garlic and acid to make them actually taste like something.
Print Pin
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

~8 servings

  • 2 lbs baby spinach leaves
  • 2 tbsp olive oil
  • ~10-12 cloves garlic minced
  • 1 tbsp Kosher salt
  • 1 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp fresh lemon juice

Instructions

  • Rinse spinach and dry with a salad spinner or paper towels.
  • Heat olive oil in a large Dutch oven or stock pot over medium heat until shimmering.
  • Add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not brown.
  • Add spinach in batches if needed, letting it wilt slightly before adding more.
  • Add salt and pepper, then cover pot with lid.
  • Cook covered for 1-2 minutes.
  • Remove lid, increase heat to high, and stir continuously for 2 minutes until spinach is fully wilted and liquid releases.
  • Remove from heat and immediately stir in butter and lemon juice.

Notes

Use a large pot as 2 lbs of raw spinach takes up significant space before wilting.
Tried this recipe?Leave a comment below & let me know!