Skillet Garlicky Spinach

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 97kcal

Author: Jazzmine Woodard

Tender, wilted spinach flavored with garlic, lemon, and butter and ready in just 10 minutes!

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Equipment

Ingredients

1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic
½ teaspoon garlic powder
½ teaspoon onion powder
sea salt to taste
black pepper to taste
5 ounces baby spinach
¼ lemon for juice

Instructions

Add olive oil and butter to skillet over medium-high heat and allow butter to melt.
1 tablespoon olive oil, 1 tablespoon butter
Meanwhile, use garlic press to press garlic (or mince it finely with knife). Add garlic to skillet along with garlic powder, onion powder, sea salt, and black pepper and cook for one minute.
4 cloves garlic, ½ teaspoon garlic powder, ½ teaspoon onion powder, sea salt, black pepper
Add spinach to skillet and stir to coat it in the oils, garlic and spices. Cook until spinach is wilted (about four minutes), stirring regularly.
5 ounces baby spinach
Squeeze lemon juice over top of spinach then toss the spinach to evenly coat it then remove from heat and serve.
¼ lemon

Notes

Variations

Lemon Juice: Use either fresh-squeezed lemon juice or concentrated lemon juice interchangeably here but I don't recommend using any other citrus like orange, grapefruit or lime. If you don't have lemon juice available, a touch of white vinegar can work--just use half the amount.

Frozen Spinach: If you need to make this recipe from frozen spinach, I recommend fully thawing it first and pressing out as much of the water as you can. The texture will be slightly different because frozen spinach is already partially cooked but the flavor will be similar.

Mixture of Greens: You can also make this recipe with a combination of spinach, baby kale, and or arugula!

Vegan: Use all olive oil or a plant-based butter to make this dish vegan.

Storage

Store the cooked spinach in an airtight container and refrigerate. Keeps for up to five days. You'll know the spinach is going bad if it has a slimy texture and an off, slightly sweet smell.

To freeze, cool the spinach to room temperature then transfer to an airtight, freezer-safe container then into the freezer. Keeps for up to three months. Note that the texture will be softer once thawed than it would have been when eaten freshly cooked.

Nutrition