Sauteed Spinach with Garlic
Sauteed Spinach with Garlic is an easy side dish that's ready in just 10 minutes!
Servings 4 - 6 people
- 1 lb. fresh spinach leaves (about 2 large bunches)
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1 tablespoon minced garlic (about 3 cloves)
- ½ teaspoon kosher salt, or more to taste
- Dash of black pepper
- Juice from half of a lemon
Wash the spinach really well and then pat it dry with a dish towel.
In a very large skillet or Dutch oven, heat the olive oil and butter over medium heat. When the butter has melted, add the garlic and cook, stirring, for 1 minute.
Add the spinach, salt and pepper to the skillet, toss to coat, and then cover. Cook (covered) for about 2 minutes. Uncover and cook, stirring, for about 1 more minute while the liquid evaporates and the spinach wilts. Squeeze lemon juice over top, season with additional salt (if necessary) and serve with a slotted spoon.
- You can use regular fresh spinach leaves or fresh baby spinach leaves for this recipe. If your leaves are particularly large, you might want to roughly chop them before sautéing.
- I do not recommend using frozen spinach in this recipe.
- What else can I add to the spinach? Cooked, chopped bacon is a nice addition to the dish. You can also try sauteed spinach with onions or tomatoes (diced fresh or canned diced will both work).
- Instead of lemon juice, use balsamic vinegar for an acidic finish.
Serving: 1/4 of the spinach | Calories: 86.4kcal | Carbohydrates: 5.4g | Protein: 3.4g | Fat: 6.8g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.3g | Cholesterol: 7.8mg | Sodium: 250.4mg | Potassium: 649.1mg | Fiber: 2.6g | Sugar: 0.6g