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Nutrition Facts

Serving Size 1 (213g)

Recipe makes 2 servings

Calories 149
Calories from Fat 110 (73%)
Amount Per Serving %DV
Total Fat 12.3g 18%
Saturated Fat 7.4g 37%
Monounsaturated Fat 3.0g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 30mg 10%
Sodium 115mg 4%
Potassium 886mg 25%
Total Carbohydrate 11.9g 3%
Dietary Fiber 5.7g 22%
Sugars 0.6g
Protein 5.0g 10%

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Spinach Saute With Brown Butter & Garlic

Recipe #110043 | 20 min | 15 min prep | add private note
riffraff

By: riffraff
Feb 1, 2005

This quick-cooking vegetable accompaniment is best with tender, young spinach. Recipe from Fine Cooking

SERVES 2 (change servings and units)

Ingredients

Directions

  1. 1
    In a large saute 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.
  2. 2
    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.
  3. 3
    Season the spinach with salt, pepper, and a squeeze of lemon.
  4. 4
    Toss and serve immediately.

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Featured Reviews for This Recipe

From: psychera

On Jun 6, 2009

I used about 3/4 tsp salt for 2 servings of veggies, and left my minced garlic in the dish. Really quite good! Served it up with minced pork I also stir-fried in butter, so the tastes really complimented each other. Fantastic.

0 people found this review helpful

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  • From: GramCracker

    On Apr 9, 2009

    Who would have thought spinach could taste so good???? Definitely better than the slimy frozen stuff! Thanks for a great new recipe!

    0 people found this review helpful

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    From: Bobtail

    On Apr 16, 2006

    Lovely simple recipe! We love sauteed spinach and usually saute it in a little butter. However, the browned butter and garlic add another dimension of flavors. DH and I loved the "nuttiness" of the brown butter and of course garlic is always great! This will be a favorite in our house! Thanks Mean Chef!

    4 people found this review helpful

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  • From: FoodFromSicily

    On Jan 27, 2006

    This was very very good but why-0h-why would you want to remove the garlic??.. I left it in.... just because... why the heck not??....(oh..and I doubled the amt. of garlic as well. And I found it to be wonderful WITHOUT the lemon.

    4 people found this review helpful

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  • Read all 54 reviews

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