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Sautéed Spinach with Nutmeg Brown Butter

May 30, 2016



  • 1 Tbs. unsalted butter
  • 1/4 tsp. freshly-grated nutmeg
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. olive oil
  • 1/2 medium sweet onion, thinly sliced lengthwise
  • 1 Tbs. minced garlic
  • 2 tsp. grated fresh ginger
  • Kosher salt
  • 1 lb. spinach, trimmed (about 16 loosely packed cups)


  1. In a 12-inch skillet, cook the butter and nutmeg over medium high heat until the butter is browned, about 2 minutes.
  2. Whisk in the lemon juice, transfer to a small bowl and set aside. Wipe out the skillet.
  3. Heat the oil in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown in spots, about 5 minutes.
  4. Add the garlic, ginger and a pinch of salt, and cook until fragrant, about 10 seconds.
  5. Add the spinach by the handful and cook, stirring often until wilted.
  6. Toss with the brown-butter mixture, season to taste with salt, and serve

From → Recipes, spinach

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