Lemon & Garlic Spinach

Oh my! This was terrific! I halved the butter, lemon and olive oil, kept the garlic as written. It was just superb! Using the full amount of fats would have been too oily for my taste and more than 2 T of lemon juice would have been too overpowering. This is definitely going to the top of my favorite spinach recipes. Thank you sooo much.

Hello,<br/>Even though this recipe was posted 8 years ago, it is timeless. I did not have baby spinach and the spinach I had, contained a lot of dirt. So even though I wasted it several times, I was reluctant to use it without cooking. So I sauteed the spinach leaves slightly and then added the liquid ingredients (butter, lemon, garlic, olive oil). It was perfect and I am sure next time, I will try using young, baby spinach and not cooking it.<br/>Skipper/Sy

I appreciate this recipe because the spinach doesn't have to be cooked. The lemon was a bit much for me and I thought it took away from the garlic flavor, so next time I will use 1/2 of the lemon juice. Thanks for the recipe!

Delicious! I love spinach, and my husband normally prefers creamed spinach. I made it this way tonight and even he thought it was great. I, like another reviewer, sauteed the spinach to wilt it a little before serving and it was perfect. Thank you for posting!

Niki, this spinach is so fresh and flavorful! The lemon and garlic flavors are great with the spinach, and I liked the fact that the spinach wasn't cooked and all wilted, but it was still warm from mixing it with the warm 'sauce.' I did have to adjust the oil and butter to my tastes. I knew I'd end up eating a ton of this (almost the whole pot!) so I used only 2 heaping wooden spoon-fuls of coconut oil instead. It turned out very nicely, and the coconut oil gave it a bit of a tropical flavor. I hope you don't mind! Thanks for such a great recipe. I think this will be my new favorite spinach:^)