Butter Garlic Sauteed Spinach
A fast and flavorful side dish, this Garlic Butter Sautéed Spinach combines tender baby spinach with fragrant garlic, olive oil, butter, and a hint of fresh lemon. Nutritious, low-carb, and loaded with fiber, it’s a perfect healthy addition to any meal and ready in just 15 minutes.
Equipment
- 1 large deep skillet or sauté pan
- 1 wooden spoon
- 1 measuring tablespoon
- 1 measuring teaspoon
- 1 Slotted spoon
- 1 citrus juicer (optional)
- 1 serving bowl
Ingredients
- 1 tbsp olive oil
- 1 tbsp fresh garlic minced
- 1 lb baby spinach leaves pre-washed
- ½ tsp kosher salt Diamond Crystal or ¼ tsp other salt
- ¼ tsp freshly ground black pepper
- 1 tbsp unsalted butter
- 1 tsp freshly squeezed lemon juice
Instructions
- Prepare Your Ingredients: Before cooking, gather all ingredients to streamline the process. If the baby spinach isn’t pre-washed, rinse it thoroughly under cold water and pat dry with a clean kitchen towel or paper towels. Mince fresh garlic finely to release its flavor evenly. Measure the olive oil, butter, salt, pepper, and lemon juice accurately so everything is ready when you start cooking.
- Heat Olive Oil for Garlic Infusion: Place a large, deep skillet or sauté pan over medium heat. Pour in 1 tablespoon of olive oil and gently swirl the pan to coat the bottom. Let the oil heat for 3–4 minutes until it shimmers and becomes aromatic. This heating process helps infuse the oil with a delicate flavor that will enhance the garlic and spinach.
- Sauté Garlic Until Fragrant: Add the minced garlic to the warm oil. Stir constantly with a wooden spoon or spatula to prevent burning. Cook for about 1 minute until the garlic becomes soft and aromatic while still pale in color. Overcooking the garlic will cause it to turn bitter, so keep an eye on it to ensure a sweet, fragrant base for the spinach.
- Add Spinach in Batches if Needed: Transfer the spinach into the skillet gradually, rather than all at once. This helps avoid overcrowding and allows the spinach to wilt evenly. As you add spinach, use the wooden spoon to toss and coat each batch in the garlic-infused oil. Continue until all the spinach is in the pan.
- Wilt the Spinach Evenly: Stir the spinach gently, allowing it to wilt without becoming soggy. This should take about 3 minutes, during which the leaves should turn vibrant green and tender. Avoid overcooking — perfectly wilted spinach retains nutrients, texture, and flavor, making the dish fresh and satisfying.
- Season the Spinach: Turn off the heat and add ½ teaspoon kosher salt (or ¼ teaspoon of other preferred salt) and ¼ teaspoon freshly ground black pepper. Stir gently so the seasoning is evenly distributed without bruising the leaves. Proper seasoning enhances the natural flavor of the spinach without overpowering it.
- Add Butter for Richness: Add 1 tablespoon of unsalted butter to the spinach. Stir slowly until the butter melts completely, coating the spinach in a silky finish. For an elegant presentation, reserve the butter and place a small pat on top of the spinach just before serving, allowing it to melt naturally.
- Brighten the Dish with Lemon Juice: Add 1 teaspoon of freshly squeezed lemon juice to the cooked spinach. Stir gently to incorporate. Lemon juice provides a bright, fresh flavor that balances the richness of the butter and olive oil, elevating the overall dish. Taste and adjust seasoning if necessary.
- Serve with Care: Using a slotted spoon, transfer the spinach to a serving bowl, leaving behind any excess oil. Serving immediately ensures the spinach retains its fresh texture and vibrant color. This simple side dish pairs beautifully with a variety of mains for a wholesome meal.
Notes
- Always use fresh baby spinach for the best texture and flavor. Pre-washed spinach saves time, but double-check for grit or moisture before cooking.
- Garlic should be minced finely to distribute flavor evenly without leaving large raw pieces.
- Adding spinach in batches helps ensure even cooking and prevents overcrowding the pan.
- For a richer taste, substitute olive oil with ghee or add extra butter.
- Lemon juice should be added at the end to preserve its bright, fresh flavor.
- This dish is best enjoyed immediately but can be stored for later use.
