Recipe: Easy Lemon-Ginger Spinach

Recipe: Easy Lemon-Ginger Spinach

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Kelli Foster
May 10, 2017
(Image credit: Maria Siriano)

If you, like me, are plagued by choosing the right side to pair with dinner, this spinach recipe deserves a standing spot in your meal plan rotation. Grab a knob of fresh ginger and a lemon — we're going to make one of my all-time favorite spinach side dishes. Not only is it packed with light, refreshing flavors and ready in minutes, but it also goes with just about everything.

Start with More Spinach than You Think You Need

Spinach is a wildly deceptive ingredient. While that standard six-ounce bag is more than enough to make a salad that feeds a few people, sauté it on the stovetop and it cooks down to practically nothing. If you've ever cooked spinach, you know exactly what I'm talking about.

(Image credit: Maria Siriano)

The key to nailing this simple weeknight side so there's enough for everybody is easy: Always start with more greens than you think you need. If it seems like too much, it's probably just about right, as these greens cook down a lot. The recipe also walks you through adding the spinach in batches, and stirring regularly. This important step ensures the spinach stays in the pot, rather than spilling out all over the stovetop.

While this is a tasty dish when warm, a few bites of it while it still holds a chill from the fridge might make you a convert to the pleasure of cold cooked greens.

Easy Lemon-Ginger Spinach

Serves 4

2 tablespoons olive oil
1 heaping tablespoon grated peeled fresh ginger
1 1/2 pounds baby spinach
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice

Heat the oil in a Dutch oven or large pot over medium heat until shimmering. Add the ginger and cook, stirring constantly, until fragrant, about 30 seconds.

Add the spinach in 2 to 3 batches, along with the salt and pepper in the first batch. Use tongs to toss the leaves after each addition. Cook, stirring occasionally, until wilted, 3 to 4 minutes. Remove from the heat and stir in the lemon juice.

Recipe Notes

  • Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.
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