Brown Butter Sauteed Spinach with Lemon

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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8 tablespoons (1 stick) unsalted butter

2 cloves garlic, minced 

2 large shallots, finely chopped 

Kosher salt and freshly ground black pepper

2 pounds baby spinach 

Juice of 1 lemon 


  1. Melt the butter in a large, wide pot over medium-high heat and cook, stirring often, until the milk solids are a deep golden brown and the butter smells nutty.
  2. Add the garlic, shallots and a 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the spinach in batches and cook, tossing to coat, until wilted, about 2 minutes. Add the lemon juice and season with salt and pepper.
  3. Transfer to a serving bowl.