Sautéed Spinach

Sautéed Spinach

Fresh spinach wilts in minutes to a tender, garlicky side dish.

Total 10 min Makes 4 servings Calories 80/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Fresh spinach leaves cook down quickly in olive oil with garlic until just wilted and tender. A squeeze of lemon brightens the earthy flavor, making this a fast side dish for weeknight dinners or an easy addition to a larger spread.

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1 pound fresh spinach, washed and stemmed
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pinch red pepper flakes (optional)
  • 1 lemon wedge, for serving

Method

  1. Wash the spinach thoroughly and shake off excess water; trim any thick stems.

  2. Heat the olive oil in a 9-inch skillet over medium heat.

  3. Add the garlic and red pepper flakes, if using, and cook until fragrant and just starting to turn golden, about 30 seconds.

  4. Add the spinach in batches, tossing with tongs to coat in the oil and wilt slightly before adding more.

  5. Cook, tossing frequently, until all the spinach is wilted and tender, about 3 minutes.

  6. Season with salt and black pepper, then transfer to a serving dish.

  7. Serve warm with a lemon wedge for squeezing over the top.

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★ 3.8 (1)

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    Sautéed Spinach

    Fresh spinach leaves cook down quickly in olive oil with garlic until just wilted and tender. A squeeze of lemon brightens the earthy flavor, making this a fast side dish for weeknight dinners or an easy addition to a larger spread.

    10 min 4 servings 80 cal

    Ingredients

    • 2 tablespoons olive oil
    • 3 cloves garlic, thinly sliced
    • 1 pound fresh spinach, washed and stemmed
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 pinch red pepper flakes (optional)
    • 1 lemon wedge, for serving

    Method

    1. 1

      Wash the spinach thoroughly and shake off excess water; trim any thick stems.

    2. 2

      Heat the olive oil in a 9-inch skillet over medium heat.

    3. 3

      Add the garlic and red pepper flakes, if using, and cook until fragrant and just starting to turn golden, about 30 seconds.

    4. 4

      Add the spinach in batches, tossing with tongs to coat in the oil and wilt slightly before adding more.

    5. 5

      Cook, tossing frequently, until all the spinach is wilted and tender, about 3 minutes.

    6. 6

      Season with salt and black pepper, then transfer to a serving dish.

    7. 7

      Serve warm with a lemon wedge for squeezing over the top.