This Garlic Butter Sautéed Spinach is a simple, nutritious side dish that comes together in just 10 minutes. With only five ingredients, it’s an easy way to add a burst of flavor and health benefits to any meal.
The nutty brown butter, fragrant garlic, and a squeeze of fresh lemon make this dish both comforting and refreshing. It’s perfect for weeknight dinners or when you want to impress with minimal effort.
Why You’ll Love This Recipe
- Quick and Easy: Ready in 20 minutes with minimal prep.
- Few Ingredients: Only five simple ingredients you likely already have.
- Healthy: Spinach is packed with vitamins and minerals.
- Versatile: Pairs well with chicken, fish, steak, or pasta.
- Flavorful: The garlic and brown butter add rich, savory depth.
How to Make Garlic Butter Sautéed Spinach
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Ingredients
2 tablespoons unsalted butter: Adds richness and a nutty flavor when browned.
2 garlic cloves, gently crushed and peeled: Infuse the dish with a warm, savory aroma.
10–12 ounces baby spinach, washed and dried well, thick stems trimmed: Fresh baby spinach wilts quickly and has tender leaves.
Salt and freshly ground black pepper, to taste: Enhances the natural flavors.
1 lemon, halved: A squeeze of fresh lemon juice adds brightness.
Notes on Ingredients
- Use baby spinach for its tender texture and mild flavor. If using mature spinach, trim the stems carefully and wash thoroughly to remove any grit.
- Unsalted butter allows you to control the saltiness. If using salted butter, adjust the added salt accordingly.
- Fresh garlic is key for the best flavor; avoid pre-minced garlic for this recipe.
- A fresh lemon is essential for the final touch—bottled lemon juice won’t provide the same bright flavor.
Equipment Needed
- Large sauté pan or skillet (12-inch works well)
- Tongs or spatula for tossing spinach
- Knife and cutting board (for trimming spinach stems and halving lemon)
- Measuring spoons
Directions
- Wash the baby spinach thoroughly in cold water to remove any dirt or sand. Spin dry in a salad spinner or pat dry with a clean kitchen towel. Trim any thick stems if needed.
- Gently crush and peel the garlic cloves.
- Halve the lemon and set aside.
- Place a large sauté pan or skillet over medium heat. Add the 2 tablespoons of unsalted butter and the garlic cloves.
- Cook, stirring occasionally, until the butter melts, turns golden brown, and develops a nutty aroma, about 3–4 minutes. Watch the garlic closely to prevent burning, as burnt garlic will taste bitter. If the garlic starts to brown too quickly, lower the heat slightly.
- Increase the heat to high. Add the spinach to the pan in batches if necessary, as it may not all fit at once. Use tongs or a spatula to toss and stir the spinach, coating it evenly with the garlic butter.
- Cook for about 1–2 minutes, until the spinach is just barely wilted. It should look vibrant green and slightly softened but not overcooked or mushy.
- Remove the pan from the heat. Carefully pick out the garlic cloves with tongs and discard (or save for another use if desired).
- Season the spinach with a pinch of salt and freshly ground black pepper to taste. Squeeze half a lemon over the spinach for a bright, fresh flavor. Toss gently to combine.
- Taste and adjust seasoning or lemon juice as needed.
- Transfer the sautéed spinach to a serving dish or individual plates. Serve immediately while hot for the best flavor and texture.
Variations
- Creamy Spinach: Add 2 tablespoons of heavy cream or a dollop of cream cheese after wilting the spinach for a richer dish.
- Spicy Kick: Sprinkle in a pinch of red pepper flakes when adding the spinach for a subtle heat.
- Nutty Addition: Toss in a tablespoon of toasted pine nuts or slivered almonds for extra crunch.
- Herb Twist: Add a teaspoon of chopped fresh thyme or rosemary when browning the butter for an earthy flavor.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that reheated spinach may lose some texture.
- Reheating: Gently reheat in a skillet over low heat for 1–2 minutes, stirring to prevent sticking. Add a splash of lemon juice to refresh the flavor.
- Freezing: Freezing is not recommended, as spinach becomes mushy when thawed.
What to Pair It With
- As a Side Dish: Pair with grilled chicken, pan-seared salmon, or a juicy steak for a balanced meal.
- With Pasta: Toss with cooked pasta and a sprinkle of Parmesan for a quick vegetarian dish.
- On Toast: Serve over toasted sourdough with a fried egg for a light breakfast or lunch.
- With Grains: Mix with quinoa or rice for a nutritious bowl.
More Recipes Like This:
- Quick Mediterranean Tuna Salad with No Mayo (Healthy Version)
- Easy One Pot Creamy Tomato Pasta
- Viral Anna Pauls Turkish Pasta
- Easy Creamy Avocado Pasta Sauce With Roasted Garlic
FAQs
Can I use frozen spinach?
While fresh spinach is preferred for its texture and flavor, you can use frozen spinach in a pinch. Thaw it completely and squeeze out excess water before adding it to the pan. The texture may be softer, and the cooking time might need adjustment.
What if I don’t have fresh garlic?
Fresh garlic is best for this recipe, but if you don’t have any, you can use ½ teaspoon of garlic powder added when you season the spinach. Keep in mind that the flavor won’t be as robust.
Can I make this vegan?
Yes, you can make this dish vegan by substituting the butter with olive oil or a plant-based butter alternative. The flavor will be slightly different, but it will still be delicious.
How do I avoid watery spinach?
Ensure the spinach is thoroughly dried before cooking. If using fresh spinach, wash it well and dry it using a salad spinner or paper towels. If using frozen spinach, thaw it completely and press out any excess water.
Garlic Butter Sautéed Spinach
Course: SaladsCuisine: American2
servings5
minutes15
minutes20
minutesIngredients
2 tablespoons unsalted butter
2 garlic cloves, gently crushed and peeled
10–12 ounces baby spinach, washed and dried well, thick stems trimmed
Salt and freshly ground black pepper, to taste
1 lemon, halved
Directions
- Wash and dry the spinach thoroughly. Trim any thick stems.
- In a large sauté pan over medium heat, melt the butter with the garlic until the butter is golden brown and smells nutty. Remove garlic if it starts to burn.
- Raise the heat to high and add the spinach, stirring until just wilted, about 1–2 minutes.
- Season with salt, pepper, and a squeeze of lemon juice. Toss and serve immediately.
