Sautéed Spinach with Fried Lemon, Honey & Walnuts

Why This Sautéed Spinach Works

Sautéed spinach with fried lemon, honey, and walnuts is a vibrant side dish built on contrast. Bitter greens soften in olive oil, lemon slices caramelize and crisp, honey adds warmth, and walnuts bring crunch. Fast, elegant, and designed to make spinach feel special.

Sautéed Spinach with Fried Lemon, Honey & Walnuts

Servings: 2

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What'll You Need

2 tablespoons olive oil (EVOO or regular is fine)
4 cups baby spinach, washed and dried thoroughly
1 tablespoon fresh squeezed lemon juice
one 1/4 inch slice of lemon, with moisture removed by pressing between 2 paper towels
1 teaspoon sea salt flakes
3 tablespoons warm honey (warm in the microwave a few seconds to soften before adding to the pan)
1/4 teaspoon red pepper flakes
2-3 tablespoons roughly chopped black walnuts

Directions

In a heavy large sauté pan, over medium heat, add 2 tablespoons olive oil.
Once oil begins to shimmer, reduce heat to medium low.
Add one 1/4 inch slice of lemon. lemon that has been thoroughly dried with paper towels to eliminate moisture.
After a few seconds, turn the lemon over, cook for an additional few seconds, then remove and set aside.
Increase the heat to medium, then add the fresh spinach and lemon juice to the pan. Toss the leaves with tongs to quickly sauté them.
Remove the spinach from the pan after it has just begun to wilt and is still bright and colorful. The cooking time should be less than a minute.
Divide the spinach between 2 serving plates.
Add the warmed honey to the pan and sprinkle in the red pepper flakes.
Add the chopped walnuts (optional).
Stir well with a wooden spoon to combine the honey, red pepper flakes, and coat the walnuts.
Remove from heat after a few seconds and pour the honey dressing on top of the spinach.
Top with fried lemon and serve.

H2: Frequently Asked Questions About Sautéed Spinach

This easy sautéed spinach recipe answers common questions so you can cook it with confidence every time.

Q: How do you keep sautéed spinach from getting soggy?
A: Use high heat and cook the spinach quickly in batches if needed. Overcrowding the pan causes steaming, which leads to excess moisture and dull flavor.

Q: Can I make sautéed spinach ahead of time?
A: Sautéed spinach is best served fresh, but it can be made up to a few hours ahead and gently reheated in a skillet just before serving.

Q: What does fried lemon add to sautéed spinach?
A: Frying lemon mellows its bitterness and brings out caramelized, almost sweet notes that balance the earthy greens and honey beautifully.

Q: Is sautéed spinach a healthy side dish?
A: Yes. Spinach cooks quickly and retains nutrients, while olive oil aids absorption of fat-soluble vitamins. This dish offers balance without heaviness.

Q: Can I substitute other nuts for walnuts?
A: Absolutely. Almonds, pecans, or hazelnuts work well, but walnuts pair especially nicely with lemon and honey.