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Sautéed Spinach with Nutmeg Brown Butter

Scott Phillips

Servings: 4

Nutmeg is a classic seasoning for spinach. In this quick side dish, its aroma blossoms in brown butter, while lemon, ginger, and garlic round out the flavor.


  • 1 Tbs. unsalted butter
  • 1/4 tsp. freshly grated nutmeg
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. olive oil
  • 1/2 medium sweet onion, thinly sliced lengthwise
  • 1 Tbs. minced garlic
  • 2 tsp. grated fresh ginger
  • Kosher salt
  • 1 lb. mature spinach, trimmed (about 16 loosely packed cups)

Nutritional Information

  • Calories (kcal) : 140
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 10
  • Sodium (mg): 210
  • Carbohydrates (g): 5
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 3


  • In a 12-inch skillet, cook the butter and nutmeg over medium heat until the butter is browned, about 2 minutes. Whisk in the lemon juice, transfer to a small bowl, and set aside. Wipe out the skillet.
  • Heat the oil in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown in spots, about 5 minutes. Add the garlic, ginger, and a pinch of salt, and cook until fragrant, about 10 seconds. Add the spinach by the handful and cook, stirring often, until wilted. Toss with the brown-butter mixture, season to taste with salt, and serve.


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