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Wilted Spinach with Butter and Wine

Wilted Spinach with Butter and Wine


  • 3 tablespoons butter, cut into small pieces

  • 1 1/2 pounds triple-washed spinach, coarsely chopped, tough stems removed

  • 2 cloves garlic, smashed

  • 2 pinches salt

  • 1/2 cup dry white wine

  • Salt and pepper


This dish takes only 5 minutes to prepare, so begin pre-heating the skillet 7-8 minutes before you are ready to sit down and eat. Heat a medium-size skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt the butter into the pan. Add the garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and turn to coat. Let the wine cook down a minute or two. Season the spinach with salt and pepper and serve.