Great Granny’s Best Spinach Recipe- Simple & Delicious

Name: Great Granny's Best Spinach Recipe - Simple & Delicious
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1.5 pounds fresh spinach, washed and tough stems removed; 1/4 teaspoon red pepper flakes (optional); 1/4 cup chicken broth or vegetable broth; Salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon fresh lemon juice; 2 tablespoons grated Parmesan cheese (optional)

Posted on January 6, 2026

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How To Make the Best Spinach, According to My Great Granny Anna. This isn’t just any recipe for wilted greens; this is a taste of history, a culinary hug passed down through generations. My Great Granny Anna swore by this simple yet profoundly flavorful method, and once you try it, you’ll understand why it’s been a cherished family secret for so long. Forget boring, bland spinach – this preparation elevates it to star status, turning a humble vegetable into something truly extraordinary. People adore this dish because it’s comforting, surprisingly delicious, and brings a touch of rustic elegance to any meal. What truly sets it apart is the perfect balance of earthy spinach, aromatic garlic, and a whisper of rich butter that melds together to create an unforgettable experience. It’s the kind of meal that brings people to the table with smiles and second helpings.

Table of Contents

Ingredients:

2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1.5 pounds fresh spinach, washed and tough stems removed
1/4 teaspoon red pepper flakes (optional, for a hint of heat)
1/4 cup chicken broth or vegetable broth
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon fresh lemon juice
2 tablespoons grated Parmesan cheese (optional, for serving)

Sautéing the Aromatics

Step 1: Prepare Your Base Flavors

The foundation of any delicious dish, especially one focused on simplicity like this, lies in building robust flavor from the start. Begin extract by heating your olive oil in a large skillet or pot over medium heat. You want the oil to be shimmering but not smoking. Once it’s ready, add the finely chopped yellow onion. Sauté the onion for about 5-7 minutes, stirring occasionally. The goal here is to soften the onion and make it translucent, coaxing out its natural sweetness. Don’t rush this step; a well-softened onion will melt into the spinach, providing a lovely depth of flavor without being overpowering or stringy. If you find the onion starting to brown too quickly, reduce the heat slightly.

Step 2: Infuse with Garlic

After the onion has softened beautifully, it’s time to introduce the garlic. Add the minced garlic to the skillet. Garlic has a much shorter cooking time than onions, so adding it now prevents it from burning, which can impart a bitter taste. Stir the garlic with the onions and cook for another 1-2 minutes until it becomes fragrant. You’ll smell a wonderful aroma filling your kitchen – that’s the sign that your flavor base is ready. If you’re using red pepper flakes for a touch of heat, add them now as well, stirring them into the onion and garlic mixture for about 30 seconds. This blooms the spice, releasing its subtle warmth.

Wilting the Spinach

Step 3: Introduce the Star of the Show

Now comes the star ingredient: the spinach. Make sure you’ve washed your spinach thoroughly and removed any tough, woody stems. It might look like a mountain of spinach in its raw form, but trust me, it will wilt down considerably. Add the spinach to the skillet in batches if your skillet is not very large. This allows it to wilt more evenly and prevents overcrowding, which can lead to steaming rather than wilting. Stir the spinach gently gin extractit begins to wilt. You’ll see it rapidly shrink down. Continue to cook, stirring, until all the spinach has wilted, which usually takes about 3-5 minutes. Don’t overcook it at this stage; we want vibrant green spinach, not mushy, sad greens.

Step 4: Deglaze and Season

Once the spinach has wilted down, pour in the chicken broth or vegetable broth. The broth will help to create a little sauce and deglaze any flavorful bits that may have stuck to the bottom of the pan. Stir everything together, ensuring the spinach is coated in the liquid. Now it’s time for seasoning. Add salt and freshly ground black pepper to taste. Start with a modest amount, as broth can sometimes be salty, and you can always add more later. Taste the spinach after seasoning and adjust as needed. This is where you fine-tune the dish to your preference.

Finishing Touches

Step 5: Brighten and Serve

To elevate the flavor and add a touch of freshness, stir in the fresh lemon juice. The acidity of the lemon juice cuts through the earthiness of the spinach and brightens the overall taste of the dish. It’s a small step that makes a big difference. If you’re serving this as a side dish, a sprinkle of grated Parmesan cheese at this point, or just before serving, adds a delightful salty and nutty dimension. Give it a final gentle stir, ensuring the lemon juice and Parmesan (if using) are evenly distributed. Serve immediately while hot. This method ensures tender, flavorful spinach that isn’t watery or bitter, a testament to my Great Granny Anna’s simple yet effective wisdom.

Conclusion:

And there you have it – the secrets to making the best spinach, according to my Great Granny Anna! This simple yet flavorful dish is a testament to how cherished family recipes, passed down through generations, can bring such comfort and joy. We’ve covered all the essential steps, from selecting the freshest spinach to achieving that perfect tender bite with just a hint of garlic and a squeeze of lemon. Remember, the key is in the simplicity and the quality of your ingredients. Don’t be afraid to experiment with this foundational recipe!

For serving suggestions, this spinach is incredibly versatile. It makes a fantastic side dish for almost any meal – think roasted chicken, grilled fish, or even alongside your favorite pasta. It’s also delicious stirred into omelets or frittatas, or even topped with a perfectly poached egg for a light and satisfying brunch.

Feeling adventurous? You can certainly add a pinch of red pepper flakes for a touch of heat, or a sprinkle of grated Parmesan cheese at the end for added richness. But I truly encourage you to try Great Granny Anna’s origin extractal version first. It’s a taste of tradition that I think you’ll absolutely love!

FAQs:

Can I use frozen spinach for this recipe?

While fresh spinach offers a superior texture and flavor, you can use frozen spinach in a pinch. Make sure to thaw it completely and squeeze out as much excess water as possible before sautéing. The cooking time may be slightly shorter.

What kind of garlic should I use?

Fresh garlic is always best for this recipe. You can mince it finely or even grate it for a more subtle flavor infusion. Avoid using pre-minced garlic from a jar if possible, as its flavor can be less potent.

Is there a way to make this dairy-free?

Absolutely! The recipe as written is naturally dairy-free. The squeeze of lemon provides a wonderful brightness without needing any added dairy. If you choose to add Parmesan as a variation, simply omit it for a dairy-free experience.