Sautéed Spinach with Toasted Garlic
This quick and vibrant side dish features tender spinach sautéed with fragrant toasted garlic, a touch of red pepper flakes, and a bright squeeze of lemon. It's perfect for a healthy and flavorful addition to any weeknight meal.
For 2 servings
Thoroughly wash the fresh spinach under cold running water to remove any dirt or grit. Shake off excess water or use a salad spinner to dry it as much as possible; very wet spinach will steam rather than sauté.
Thinly slice the garlic cloves. Aim for uniform slices so they cook evenly without burning.
Heat the olive oil in a large skillet or frying pan over medium heat. Once shimmering, add the sliced garlic.
Cook the garlic for 1 to 2 minutes, stirring frequently, until it becomes fragrant and just lightly golden. Be careful not to let it turn dark brown, as burnt garlic will taste bitter.
Add the spinach to the pan. If your pan isn't large enough to hold all the spinach at once, add it in batches, allowing the first batch to wilt slightly before adding more. Use tongs to gently toss the spinach with the garlic and oil.
Continue to cook, tossing occasionally, for 2-4 minutes, or until all the spinach has completely wilted and is tender-crisp. Avoid overcooking, as it can become mushy.
Remove the pan from the heat. Season the spinach with red pepper flakes, salt, and black pepper. Toss gently to distribute the seasonings.
Squeeze the fresh lemon juice over the sautéed spinach and give it one final toss.
Taste and adjust seasoning if necessary. Serve immediately as a vibrant and healthy side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Overcrowd the Pan:** If you're cooking a very large amount of spinach, consider sautéing it in two batches. Overcrowding can lower the pan's temperature, causing the spinach to steam instead of sauté, resulting in a watery texture.
- 2**Watch the Garlic Closely:** Garlic can go from perfectly golden to burnt very quickly. Keep the heat at medium and stir constantly once it starts to color to ensure it toasts evenly and doesn't become bitter.
- 3**Dry Spinach is Key:** Ensure your spinach is as dry as possible after washing. Excess water will dilute the flavor and prevent the spinach from getting that desirable tender-crisp texture.
- 4**Season at the End:** Spinach reduces significantly in volume when cooked, so it's best to add salt and pepper towards the end of the cooking process to avoid over-seasoning.
Adapt it for your goals.
Cheesy Garlic Spinach
Stir in 2-3 tablespoons of grated Parmesan cheese or nutritional yeast just before serving for a savory, umami boost.
Nutty SpinachNutty Spinach
Add 2 tablespoons of toasted pine nuts or slivered almonds along with the garlic for added texture and a rich, nutty flavor.
Spicy Lemon SpinachSpicy Lemon Spinach
Increase the red pepper flakes to 1/2 teaspoon or more, or add a dash of your favorite hot sauce at the end for an extra kick.
Why this is on our healthy list.
Rich in Nutrients
Spinach is an excellent source of vitamins K, A, and C, as well as folate, iron, and magnesium, contributing to overall health and well-being.
Antioxidant Powerhouse
Packed with antioxidants like lutein and zeaxanthin, spinach helps protect the body's cells from oxidative stress and may reduce the risk of chronic diseases.
Supports Heart Health
The potassium and magnesium in spinach contribute to healthy blood pressure regulation, while its nitrates can improve blood flow, supporting cardiovascular health.
Frequently asked questions
Yes, you can use frozen spinach. However, you'll need to thaw it completely and squeeze out as much excess water as possible before adding it to the pan to prevent the dish from becoming watery.
