Fresh baby spinach is blanched, drained, and squeezed bone-dry before it hits the pan, which is the real trick to a sauce that stays silky instead of watery. Shallot and garlic get sweated down until sweet and fragrant, forming the base of a thickened sauce built right in the skillet, finished with warm nutmeg and a good crack of black pepper. Once the greens are folded in, everything cooks together just long enough to turn glossy and rich, coating every leaf evenly. It's a steakhouse-style side that comes together in one pan and looks as good as it tastes, and it's a natural fit for a vegetarian table. Serve it alongside roasted vegetables, a grain pilaf, or a simple egg dish for a comforting, veg-forward plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Bring a large pot of salted water to a boil. Add the spinach in two or three batches, pressing each batch down with a spoon, and blanch until just wilted, about 30 seconds total. Drain through a colander and rinse under cold water until cool enough to handle.
Working in small handfuls, squeeze the spinach firmly to remove as much water as possible, then roughly chop it and set aside. The spinach should feel nearly dry — excess moisture will thin the sauce.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k):format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_5b14c287-75cc-4d22-b77a-ef15cfd4840a.png)
