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    You are in: Home / Recipes / Lemon & Garlic Spinach Recipe
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    Lemon & Garlic Spinach

    Average Rating:

     44 Total Reviews

    Showing 1-20 of 44

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    • on February 26, 2004

      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.

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    • on February 20, 2004

      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!

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    • on June 22, 2010

      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!

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    • on February 19, 2004

      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:^)

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    • on May 18, 2012

      Hello,
      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.
      Skipper/Sy

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    • on September 13, 2011

      Delicious. I used half the lemon and let the spinach wilt over low heat. Will definitely make this again. Thank you.

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    • on April 01, 2011

      This was a great way to eat our spinach. I cut the lemon, butter and olive oil in half since I didn't have a 24 oz. bag of spinach. Delicious! Made for Zaar Cookbook Tag Game 2011.

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    • on April 04, 2010

      This is delicious! It was very lemony, just the way I like it. I did saute the spinach for a minute, to get it a little bit wilted. This is so easy and good that it will be made often here. Thanks!

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    • on February 15, 2010

      Loved this! I did toss over medium heat for a minute or two to get the spinach wilted just a tad more. I think my lemon was a little too juicy so it was a little tart, but I kinda liked it that way! I left out the garlic and used garlic powder instead (been having to leave fresh garlic out of things lately...long story). I will definitely make this again! Thank you!

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    • on February 12, 2010

      Very tasty, very easy, and accompanies almost any food very well. Great Recipe.

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    • on November 09, 2009

      I was looking for a simple way to fix my spinach and this was it. I halved the recipe since I can't get anyone else to eat spinach. Loved the lemon and garlic flavors!

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    • on October 29, 2009

      Really, really good! I halved the EVOO and butter and increased the garlic. I also kept it on the stovetop to warm it all up. YUMMY!

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    • on October 13, 2009

      Wonderful. Only used 1 tablespoon of olive oil (versus 3) and 2 tbs butter versus 2.5. Added more lemon juice and simmered it for only around 7-10 minutes. My husband LOVED it, and so did I! Great way to get the dark greens into the diet!!

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    • on June 25, 2009

      I love this with the spinach and it is also excellent with broccoli. We have this often and it is totally enjoyed each and every time! Thanks!

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    • on March 10, 2009

      I only had about 12 ounces of spinach so I cut the olive oil and butter back to 1 tablespoon. I used just a wedge of lemon at first and then let everyone add more at the table to taste. This is really good. DH doesn't like spinach liked it as well. Thank you. I'll be using this again for a side dish and for a base for salad.

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    • on November 27, 2008

    • on June 29, 2008

      It had a little too much lemon flavor but it was really delicious.

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    • on February 03, 2008

      Delicious, easy, and healthy! I used Earth Balance organic buttery spread instead of the butter. This is definitely a more-than-once-per-week side dish. Thank you!

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    • on December 04, 2007

      I added garbanzo beans with the spinach and a dash of red wine vinegar to the dressing. A little strong on the lemon flavor, but still very popular at our table.

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    • on April 11, 2007

      I follow the recipe to the dot & didn't find it so exciting as the rest. Therre are better spinach salads out there, though the simplicity of this one gives it a bonus point. A bit greasy, less the butter next time, the olive oil should suffice. Also a bit flat on the flavour, I think it needs another elements in the mix, use plenty of black pepper!

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    Nutritional Facts for Lemon & Garlic Spinach

    Serving Size: 1 (140 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 200.7
     
    Calories from Fat 162
    80%
    Total Fat 18.0 g
    27%
    Saturated Fat 6.0 g
    30%
    Cholesterol 19.0 mg
    6%
    Sodium 198.8 mg
    8%
    Total Carbohydrate 8.4 g
    2%
    Dietary Fiber 3.8 g
    15%
    Sugars 1.2 g
    4%
    Protein 5.2 g
    10%
    Detailed Nutrition Values About Nutrition Info
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