I love the way the nutty brown butter, fragrant aromatics and bright lemon amp up the fresh flavor of spinach. This is a quick and easy 5-ingredient side that is sure to impress.
- 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
- 1 lemon, juiced
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.
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.