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Sauté of Spinach and Garlic with Lemon

This spinach saute will go with just about anything, including pasta. Serve any cooking juices that are left over from the spinach and lemon as they will be super-tasty. Because the spinach leaves are not cooked in water, you do not end up with a soggy green sludge!


  • 225g bag of ready to use baby spinach leaves

  • 25g of salted butter

  • juice of ½ a lemon

  • 2 cloves of garlic

  • a pinch of freshly grated nutmeg

  • sea salt and freshly ground black pepper


  • 1.

    Place a large saucepan on a high heat and peel the garlic and crush finely.

  • 2.

    Add the butter and wait until it melts before adding the crushed garlic and then the spinach leaves.

  • 3.

    Stir until all the leave are coated in butter and then add the lemon juice and a pinch of salt and pepper. turn off the heat and cover with a lid or plate.

  • 4.

    Leave for 5 minutes the spinach will be slightly wilted. Serve warm with the liquid that is remaining at the bottom of the pan.

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