Lemon Thyme Spinach


 This recipe serves 8


  • 6 tbsp unsalted butter, softened Butter, without salt
  • 4 tsp coarsely chopped fresh thyme Spices, thyme, ground
  • 2 tsp lightly packed finely grated lemon zest Lemon peel, raw
  • ½ tsp minced garlic Garlic, raw
  • Kosher salt Salt, kosher
  • 2 lbs stemmed spinach, not baby


Step 1

In a small bowl, combine the butter, thyme, zest, garlic and a generous pinch of the salt and mash with a fork until well blended. Put several large handfuls of spinach into a 12" non stick stir-fry pan. Season with 1/2 tsp salt. Turn the heat to medium high and cook, stirring frequently, until spinach is mostly wilted, 1-2 mins. Add another few handfuls of spinach and another 1/2 tsp salt, and continue to cook, tossing until wilted. Repeat until all the spinach is wilted. Turn off the heat, but leave the pan on the burner. Add the butter mixture and toss until it melts and coats the spinach. Season to taste and serve immediately.


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