Spinach with Ghee and Garlic: Wilt in Batches, Drain Excess Water
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By Faimly Farm · 17 October 2026
For spinach with ghee and garlic, soften the garlic gently, add well-drained spinach in handfuls and stop once the leaves have wilted and cooked through. A mound that barely fits the pan is difficult to turn and can leave garlic scorching underneath.
This makes two small side portions from 250 g fresh spinach and takes around 15 minutes. Spinach reduces markedly in volume, so measure the uncooked leaves rather than judging portions from the final bowl alone.
Ingredients
- 250 g fresh spinach, tough stems removed
- 8 g ghee
- 1 small garlic clove, thinly sliced
- Salt and pepper to taste
- A little lemon juice, optional
Wash the leaves thoroughly and drain well. Use a salad spinner or clean towel to remove clinging water. Cut very large leaves into manageable pieces. A wide pan and tongs or a broad spoon make turning easier.
Method
- Melt the ghee over low heat. Add garlic and stir briefly until fragrant and beginning to soften, not dark brown.
- Add a first handful of spinach carefully. Turn until it starts to collapse, then add more. Continue in manageable additions.
- Raise the heat only enough to cook the leaves steadily. Keep turning so the garlic does not remain trapped against the hot base.
- Once the leaves are cooked and tender, inspect the liquid. Let a small amount evaporate briefly; if there is a large pool, lift the spinach out with tongs rather than overcooking it solely to dry the pan.
- Season after the volume has reduced. Add optional lemon off the heat and serve promptly.
When to choose two separate batches
If adding more leaves prevents you from reaching the base with a spoon, stop filling the pan. Finish the first batch, set it aside briefly and repeat. Divide the ghee and garlic between batches so the second panful does not begin with burnt remnants.
Wateriness can come from both the leaves and the rinse water carried in. Draining before cooking helps, but expecting a completely dry vegetable may lead to overcooking. Decide whether the dish is a moist side or a filling: a filling needs additional draining after cooking, not simply a larger quantity of ghee.
Frequently asked questions
Can I use frozen spinach?
Follow its cooking instructions first and account for the extra moisture. The fresh-leaf method and volume above are not a direct substitution.
Why did the garlic taste bitter?
It probably browned too far. Use gentler heat and add the leaves before the garlic darkens.
Should I salt at the start?
For this method, season near the end so you can judge the much smaller cooked quantity.
Ghee is milk-derived. This vegetable recipe does not make a treatment, detox or iron-absorption claim.
Related guides
For the broader checklist, read The Complete Guide to Cooking with A2 Ghee. Continue with Green Beans with Ghee and Lemon: Cook First, Finish Lightly and Ghee-Seared Mushrooms: Cooking in Batches.
Current product information is available on the Faimly Farm Organica A2 Cow Ghee Bilona Churned page. Check the selected pack's information rather than relying on an old screenshot.
Prepared with AI assistance. Recipe not independently kitchen-tested by Faimly Farm; adjust to your ingredients and equipment. Featured banner: AI-generated editorial illustration, not a photograph of a tested result or an actual customer delivery.