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Recipe from Simpler Savory

The recipe

Low Carb Sauteed Spinach with Garlic

Prep
5 min
Cook
5 min
Total
10 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
110

2× the original author values. Recipe yield: 4 servings.

calories
220

3× the original author values. Recipe yield: 4 servings.

calories
330
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter — or use all olive oil or ghee
  • 4 cloves garlic — thinly sliced or minced
  • 16 ounces baby spinach — rinsed and well dried
  • 1/2 teaspoon fine sea salt — plus more to taste
  • 1/4 teaspoon black pepper — freshly ground
  • 1 tablespoon lemon juice — freshly squeezed, plus more to taste
  • 1/4 teaspoon red pepper flakes — for gentle heat
  • 1 teaspoon lemon zest
  • 2 tablespoons Parmesan cheese — finely grated
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon extra-virgin olive oil — for drizzling
  • 1 ounce mascarpone or cream cheese — for creamier texture, optional

Instructions

  1. Set a large wide skillet over medium heat until a drop of water skitters across the surface.
  2. Add olive oil, then butter, letting the foam subside.
  3. Stir in the garlic and cook until fragrant and pale gold, 30–60 seconds; do not brown.
  4. Add a few big handfuls of spinach; use tongs to turn leaves so they contact the garlicky oil.
  5. When the first batch begins to wilt, sprinkle in some salt and pepper.
  6. Add more spinach in batches, tossing frequently so steam escapes and the greens stay vibrant.
  7. Cook just until tender and glossy, 2–3 minutes total; remove from heat before fully soft.
  8. Off heat, toss with lemon juice and adjust salt and pepper to taste.
  9. Add red pepper flakes and a light drizzle of extra-virgin olive oil if desired.
  10. For creamy spinach, fold in mascarpone or cream cheese. Or sprinkle Parmesan to melt over the leaves.
  11. Top with toasted pine nuts if using and serve immediately while hot and silky.

Notes

Cool leftovers quickly and store in a shallow container up to 3 days in the refrigerator. Reheat in a skillet over medium heat with a drizzle of olive oil for 60–90 seconds, then refresh with lemon and a pinch of salt. Microwave in 20–30 second bursts, stirring between intervals. Do not freeze; thawed spinach turns mushy and watery.

Source: https://simplersavory.com/low-carb-sauteed-spinach/