Sautéed Spinach
Garlic-Kissed Spinach with Bright Lemon Finish
Baby spinach transforms in minutes from a mountain of leaves to silky perfection. The key is working fast once the spinach hits the pot — it wilts dramatically, concentrating its earthy flavor while staying vibrant green.
Side DishVegetarianGluten FreeKetoLow CarbQuick MealsHealthy
Ingredients
- 1½ lbbaby spinach leaves, stems removed
- 2 tbspextra-virgin olive oil
- 2 tbspgarlic, finely chopped
- 2 tspkosher salt
- ¾ tspblack pepper, freshly ground
- 1 tbspunsalted butter
- fresh lemon, halved
- flaky sea salt for finishing(optional)
Instructions
- Give the spinach a thorough rinse in cold water to remove any grit, then spin it dry in a salad spinner. Don't worry about getting every drop of water off — a little moisture clinging to the leaves actually helps with the steaming process.
- Get your olive oil shimmering in a large pot over medium heat, then add the garlic. Let it sizzle gently for about a minute until fragrant but still pale — burned garlic will make the whole dish bitter.⏱ 1 min
- Dump in all the spinach along with the salt and pepper, then toss everything together with tongs so the leaves get coated with the garlicky oil. Cover the pot and let the spinach steam for 2 minutes — it'll shrink dramatically.⏱ 2 min
- Remove the lid and crank the heat to high. Stir constantly with a wooden spoon for another minute, letting any excess moisture cook off. The spinach should be completely wilted but still bright green.⏱ 1 min
- Use a slotted spoon to transfer the spinach to your serving bowl, leaving the cooking liquid behind. Drop the butter on top, squeeze over plenty of fresh lemon juice, and finish with a pinch of flaky sea salt if you're using it. Serve immediately while hot.