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A classic, healthy side dish that's incredibly quick to make. Fresh spinach is wilted with fragrant garlic and a touch of lemon, creating a vibrant and flavorful accompaniment to any main course. Ready in under 10 minutes!
Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).
Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.
Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.
Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.
Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.
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This recipe goes great with these complete meals
A classic, healthy side dish that's incredibly quick to make. Fresh spinach is wilted with fragrant garlic and a touch of lemon, creating a vibrant and flavorful accompaniment to any main course. Ready in under 10 minutes!
This american recipe takes 10 minutes to prepare and yields 4 servings. At 95.39 calories per serving with 3.56g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Toast 2 tablespoons of pine nuts or slivered almonds in the pan before adding the oil and garlic. Remove them, and then sprinkle over the finished dish for added texture.
Sprinkle 1/4 cup of grated Parmesan cheese or crumbled feta cheese over the spinach just before serving.
Stir in 2-3 tablespoons of heavy cream or cream cheese at the end for a richer, creamier side dish.
Sauté 1/2 cup of sliced mushrooms and 1/4 cup of diced onions in the olive oil until softened before adding the garlic.
Spinach is an excellent source of Vitamin K, Vitamin A, Vitamin C, folate, and iron, which are essential for blood clotting, vision, immune function, and preventing anemia.
The high Vitamin K content in spinach plays a crucial role in bone health by improving calcium absorption and strengthening the bone matrix.
The use of extra virgin olive oil provides monounsaturated fats, which help lower bad cholesterol levels. Garlic has also been linked to improved blood pressure and cholesterol.
Both spinach and garlic are loaded with antioxidants that help combat oxidative stress and reduce inflammation in the body, protecting against chronic diseases.
Yes, it is very healthy. Spinach is a nutrient-dense leafy green packed with vitamins K, A, C, and iron. Garlic has immune-boosting properties, and olive oil provides heart-healthy monounsaturated fats. It's a low-calorie, high-fiber side dish.
One serving of this Sauteed Spinach with Garlic contains approximately 95-105 calories, depending on the exact amount of olive oil used.
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much water as possible before adding it to the pan. You will need about 10 oz (280g) of frozen spinach to equal 1 lb of fresh. Add it to the pan after the garlic is fragrant and cook until heated through.
Spinach has a very high water content. To minimize wateriness, ensure the spinach is as dry as possible before cooking, use high enough heat to sauté rather than steam, and don't cover the pan. You can also gently press the cooked spinach against the side of the pan to drain excess liquid before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave for 30-60 seconds. Be aware that the texture may be softer upon reheating.