Wilted Spinach with Orange & Ginger

Recipe by Kimke
READY IN: 20mins




  • In a large nonstick skillet, pile the spinach and turn the heat to high.
  • Using tongs, gently and continuously toss the spinach over the heat until it's all wilted (they'll turn a darker green), 2 to 3 min.
  • Don't overcook; they should collapse but still have some body.
  • Transfer them to a colander and let any excess liquid drip away.
  • Wipe the skillet clean if necessary.
  • In the same skillet, heat the butter and oil over medium-low heat.
  • When the butter is melted, add the garlic and ginger and sauté until softened and fragrant, about 2 min.
  • Add the orange juice, turn the heat to high, and reduce the liquid to a glazy consistency, no more than 1 min.
  • ;you'll have 1-1/2 to 2 Tbs.
  • left in the pan.
  • Turn the heat down to low, immediately add the drained spinach and the salt, and toss thoroughly to coat.
  • Remove the pan from the heat.
  • Serve hot from the pan or slightly cooled.