Sautéd Spinach
Quick sautéed spinach with garlic, lemon, and butter.
Side DishAmericanTotal 3 minYield ½ servingScaled Quarter — ¼×
Side DishAmericanTotal 3 minYield ⅔ servingScaled Third — ⅓×
Side DishAmericanTotal 3 minYield 1 servingScaled Half — ½×
Side DishAmericanTotal 3 minYield 2 servingsScaled Original — 1×
Side DishAmericanTotal 3 minYield 4 servingsScaled Double — 2×
Side DishAmericanTotal 3 minYield 6 servingsScaled Triple — 3×
Side DishAmericanTotal 3 minYield 8 servingsScaled Quadruple — 4×
Ingredients
Tap one to check it off
Instructions
- Roughly chop spinach with just a pass or two of a chef's knife to get the leaves down to bite-sized pieces.
- Heat butter in a large skillet over medium heat. Add spinach and garlic.
- Cover skillet and stir every minute until all (most) of the leaves have wilted.
- Uncover, increase heat and stir constantly for 1-2 minutes.
- Remove from heat drizzle lemon juice on top and serve.
Ingredients
Tap one to check it off
Instructions
- Roughly chop spinach with just a pass or two of a chef's knife to get the leaves down to bite-sized pieces.
- Heat butter in a large skillet over medium heat. Add spinach and garlic.
- Cover skillet and stir every minute until all (most) of the leaves have wilted.
- Uncover, increase heat and stir constantly for 1-2 minutes.
- Remove from heat drizzle lemon juice on top and serve.
Ingredients
Tap one to check it off
Instructions
- Roughly chop spinach with just a pass or two of a chef's knife to get the leaves down to bite-sized pieces.
- Heat butter in a large skillet over medium heat. Add spinach and garlic.
- Cover skillet and stir every minute until all (most) of the leaves have wilted.
- Uncover, increase heat and stir constantly for 1-2 minutes.
- Remove from heat drizzle lemon juice on top and serve.
Ingredients
Tap one to check it off
Instructions
- Roughly chop spinach with just a pass or two of a chef's knife to get the leaves down to bite-sized pieces.
- Heat butter in a large skillet over medium heat. Add spinach and garlic.
- Cover skillet and stir every minute until all (most) of the leaves have wilted.
- Uncover, increase heat and stir constantly for 1-2 minutes.
- Remove from heat drizzle lemon juice on top and serve.
Ingredients
Tap one to check it off
Instructions
- Roughly chop spinach with just a pass or two of a chef's knife to get the leaves down to bite-sized pieces.
- Heat butter in a large skillet over medium heat. Add spinach and garlic.
- Cover skillet and stir every minute until all (most) of the leaves have wilted.
- Uncover, increase heat and stir constantly for 1-2 minutes.
- Remove from heat drizzle lemon juice on top and serve.
Ingredients
Tap one to check it off
Instructions
- Roughly chop spinach with just a pass or two of a chef's knife to get the leaves down to bite-sized pieces.
- Heat butter in a large skillet over medium heat. Add spinach and garlic.
- Cover skillet and stir every minute until all (most) of the leaves have wilted.
- Uncover, increase heat and stir constantly for 1-2 minutes.
- Remove from heat drizzle lemon juice on top and serve.
Ingredients
Tap one to check it off
Instructions
- Roughly chop spinach with just a pass or two of a chef's knife to get the leaves down to bite-sized pieces.
- Heat butter in a large skillet over medium heat. Add spinach and garlic.
- Cover skillet and stir every minute until all (most) of the leaves have wilted.
- Uncover, increase heat and stir constantly for 1-2 minutes.
- Remove from heat drizzle lemon juice on top and serve.
Notes
Removing the stems (at least the big, tough ones) makes the dish classier, but it is a lot of extra effort.