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Garlic Sautéed Spinach

Garlic sautéed spinach is a quick, flavorful side dish that highlights tender, bright greens infused with fragrant garlic. The dish has a vibrant green color with a slight shimmer from the olive oil, and a balance of pungent garlic and fresh, crisp spinach, finished with a bright squeeze of lemon. It’s perfect as a standalone snack or an elevating accompaniment to pasta or grilled proteins.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh spinach washed and drained
  • 3-4 cloves garlic peeled and smashed
  • 2 tablespoons extra virgin olive oil good quality
  • 1 teaspoon lemon juice freshly squeezed
  • to taste salt adjust as needed
  • a pinch red pepper flakes optional, for heat

Equipment

  • Large skillet
  • Spatula
  • Knife

Method
 

  1. Heat a large skillet over medium heat and add the olive oil, allowing it to shimmer and smell fruity as it warms.
  2. Add the smashed garlic cloves to the hot oil, and cook for about 30 seconds until fragrant and just starting to turn golden, making a gentle sizzling sound.
  3. Gradually add the spinach in batches, tossing with a spatula and allowing each batch to wilt before adding more, until all the greens are tender and bright green, about 2-3 minutes.
  4. Squeeze the lemon juice over the greens and season with a pinch of salt and red pepper flakes if using, then toss to combine and let cook for another minute to meld the flavors.
  5. Turn off the heat and give everything one last toss; the garlic should be golden and fragrant, and the spinach tender yet lively, with a slight sheen from the oil.
  6. Transfer the sautéed spinach to a serving dish and serve immediately, enjoying the vibrant color and fragrant aroma straight from the pan.

Notes

For an even brighter flavor, add an extra squeeze of lemon just before serving. To make it vegan, omit any animal-derived ingredients; for a richer dish, stir in a little extra virgin olive oil at the end.