Quick garlic-butter spinach
This classic side is fast, flavorful, and works with most mains. Start with fresh baby spinach for the best texture and cook just until wilted so leaves stay bright.
Method overview:
- Warm 1–2 tablespoons butter and a splash of olive oil in a wide skillet over medium heat.
- Add 1–2 cloves finely minced garlic and sauté briefly until fragrant but not browned (about 30 seconds).
- Add a large handful of spinach and toss; it will begin to wilt quickly.
- Season with salt and pepper and continue tossing until fully wilted (1–2 minutes).
- Finish with a squeeze of lemon juice and an optional sprinkle of grated Parmesan.
Serving and variations:
- Serve immediately as a side to grilled meats, fish, or pasta.
- Stir in red pepper flakes for heat, toasted pine nuts for crunch, or a splash of cream for richness.
- Double the recipe for family meals; cook in batches if needed so pan stays hot.
This recipe is reliable, quick, and can be adjusted for intensity and texture depending on preference.