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Spinach Sauté with Brown Butter & Garlic

Amy Albert

Servings: 2

This quick-cooking vegetable accompaniment is best with tender, young spinach.


  • 2 Tbs. unsalted butter
  • 2 cloves garlic, gently crushed and peeled
  • 1 large bunch spinach (10 to 12 oz.), thick stems trimmed; leaves washed and dried well
  • Salt and freshly ground black pepper to taste
  • 1 lemon, halved

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 30
  • Sodium (mg): 410
  • Carbohydrates (g): 12
  • Fiber (g): 6
  • Protein (g): 5


  • In a large sauté pan over medium heat, melt the butter with the garlic until the butter is golden brown and smells nutty; make sure the garlic doesn’t burn. Raise the heat to high and add the spinach, in batches if need be, flipping and stirring, until just barely wilted, about 1 minute. Take the pan off the heat; remove the garlic. Season the spinach with salt, pepper, and a squeeze of lemon. Toss and serve immediately.


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Reviews (2 reviews)

  • moebears | 09/10/2018

    Yum. I sliced the garlic and let it brown slightly, then tossed in the spinach quickly...left the garlic in...yum.

  • jan1 | 12/06/2012

    Quick and easy with great taste! Thank you! Even got the kids to eat spinach without an argument!

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