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Sauteed Spinach with Garlic and Orange

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  1. 1 small navel orange
  2. 1 tablespoon unsalted butter
  3. 1 garlic clove, minced
  4. 1 pound fresh spinach, stemmed
  5. Salt and freshly ground pepper
  1. Using a knife, peel the orange, removing all the white pith. Cut between the membranes to release the segments; halve them crosswise.
  2. Melt the butter in a medium nonreactive saucepan. Add the garlic and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Add the spinach and toss to coat. Cover and cook until the spinach is wilted, about 2 minutes. Drain off any liquid and season with salt and pepper. Stir in the orange segments and serve.