Sauteed Spinach, German Style

Sauteed Spinach, German Style

This is a slight (addition of butter) variation on the traditional German style sauteed spinach ("Pfannenblattspinat"). It's a perfect accompaniment to pork and chicken dishes and stands well on its own as a side dish to BBQ or rustic winter foods.

Jonas M Luster


  1. 1.5 Pounds Spinach Baby Leaves , stems trimmed
  2. 2 Tablespoons Butter , unsalted
  3. 2 Tablespoons Garlic , chopped
  4. To Taste Salt pepper and
  5. To Taste Lemon juice
  6. To Taste Bacon Crumble
  7. optionally 1 Tablespoon Bacon fat lard butter or ,
  8. 1 Tablespoon sea salt (optional) Smoked


6 mins
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    To make the Bacon Crumble simple sautee bacon at medium low heat and drain, do not discard, the rendered fat. Once the bacon is crisp and does no longer give off fat pat dry with a paper towel and set aside. Reserve all bacon fat, you'll need it here and elsewhere.

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    Heat either one teaspoon of butter and one teaspoon of bacon fat or two teaspoons of butter in a very large sautee pan at medium heat. Add the chopped garlic and heat gently until translucent but not browned yet.

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    Add spinach, washed and dried, toss to coat, turn off heat and cover for two minutes.

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    Add salt and pepper to taste, toss once more, and heat at medium heat, uncovered for one minute or until all leaves are wilted slightly.

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    Take one portion, add bacon crumble and squeeze some lemon over it. Sprinkle some of the optional smoked sea salt over it and serve immediately.

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