Yield: 8-10 servings
1 (5-ounce) bag baby spinach
4 tablespoons butter, divided
4 tablespoons olive oil, divided
2 pounds Brussels sprouts, ends trimmed and thinly sliced
2 cloves garlic, minced and divided
1 red bell pepper, seeded and chopped
½ cup sliced green onion
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1. Place spinach in a heatproof bowl. Set aside.
2. In a large skillet, combine 2 tablespoons butter and 2 tablespoons olive oil. Heat over medium-high heat until butter has melted, 2 to 3 minutes. Add half of Brussels sprouts and half of garlic to melted butter. Cook, stirring occasionally, until Brussels sprouts soften and begin to brown, 5 to 7 minutes. Spoon over spinach in bowl.
3. Repeat process with remaining butter, oil, Brussels sprouts, and garlic. In the last 2 to 3 minutes of cooking, add bell pepper and green onion to pan, stirring well. Spoon into bowl over spinach.
4. Add lemon zest and juice, salt, and pepper, tossing gently to combine. Serve immediately.