QiMeal
Spinach Sauté with Brown Butter and Garlic
Spinach Sauté with Brown Butter and Garlic · ready in 11 min · 4 servings · 120 kcal per serving · easy · 6 ingredients
Tender spinach is quickly wilted in nutty brown butter infused with fragrant garlic, then finished with a bright squeeze of lemon for a rich yet fresh side dish.
- Prep
- 5 min
- Cook
- 6 min
- Total
- 11 min
- Serves
- 4
- kcal
- 120
- Difficulty
- easy
Ingredients · 4 servings
- 56 gUnsalted butter
- 12 gGarlic cloves
- 300 gSpinach
- 30 gLemon
- 5 gSalt
- 2 gBlack pepper
Equipment
stovetop, chef knife, cutting board, saute pan, tongs, wooden spoon
Instructions
- Prep ingredients
Wash and dry the spinach, slice the garlic cloves, cut the lemon for squeezing, and set out a large saute pan, knife, and spoon. · 5 min
What to look for: butter turns golden and smells nutty
- Brown butter garlic
Melt the unsalted butter with the sliced garlic in the saute pan over medium heat, stirring until the butter turns golden and smells nutty without burning the garlic. · 4 min
What to look for: butter is golden and fragrant
- Wilt spinach
Increase to high heat, add the spinach in batches, toss until just wilted, then remove the pan from heat and lift out the garlic slices. · 1 min
What to look for: spinach is just wilted
- Season and serve
Season the spinach with salt, black pepper, and a squeeze of fresh lemon juice, toss well, and serve immediately while hot. · 1 min
What to look for: bright green and lightly glossy
Nutrition (per serving)
| kcal | 120 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 6 g |
| of which sugars | 1 g |
| Fat | 10 g |
| of which saturated | 6 g |
| Fibre | 3 g |
| Sodium | 180 mg |
Nutri-ScoreB
Allergens
Contains: milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
Ingredient substitutions
Unsalted butter
- Clarified butter: Allows browning with higher smoke point
- Olive oil: Will lack the nutty brown butter notes
Garlic cloves
- Shallot: Sweeter flavor, mince finely
- Roasted garlic: Less pungent, reduces burn risk
Spinach
- Swiss chard: Separate stems and cook longer
- Kale: Massage or sauté slightly longer
Lemon
- White wine vinegar: Use a light hand
- Apple cider vinegar: Adds gentle fruitiness
