Sauteed Baby Spinach with Garlic

Sauteed Baby Spinach with Garlic

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5-6 oz baby spinach leaves
2 tbsp evoo
3 cloves garlic, minced
2 tsp kosher salt
1/4 teaspoon freshly ground black pepper
1 tsp unsalted butter
lemon juice


Rinse the spinach well in cold water to make sure it's very clean. Drain.
In a small Dutch oven, heat the evoo over medium heat.  Add garlic and saute until fragrant but not browned, about 30 seconds. Add all the spinach, toss it with the garlic and oil, cover the pot, and cook it until it is about halfway wilted down, about 30 seconds to 1 minute.  Uncover the pot, and cook the spinach for another 30 seconds, stirring with a wooden spoon, until all the spinach is fully wilted.  Add butter, and season to taste with s&p.  Toss to combine.  Squeeze some lemon juice over the top (I generally squeeze around a tsp).