Recipe: Easy Lemon-Ginger Spinach

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer, with more than 10 years of professional experience. As an expert meal planner and avid home cook who loves grocery shopping and helping people figure out what to cook for dinner, I'm a natural fit as The Kitchn’s Dinner Therapist. Since graduating from The University of Scranton and The French Culinary Institute, I've authored three cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. My kitchen superpower is turning a random assortment of ingredients into easy, delicious dinners that even my young son will eat.
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updated May 1, 2019
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Credit: Maria Siriano
Not only is this easy weeknight side packed with light, refreshing flavors from lemon and ginger, but it also goes with everything.

Serves4

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(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 you’re making.

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, when you sauté it on the stovetop 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 is to always start with more greens than you think you need. If it seems like too much, it’s probably just about right. 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.

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Easy Lemon-Ginger Spinach

Not only is this easy weeknight side packed with light, refreshing flavors from lemon and ginger, but it also goes with everything.

Serves 4

Nutritional Info

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

Filed in:
Dairy-Free
dinner
easy
Gluten-Free
greens
Ingredient