This simple, flavorful recipe delivers bright, tender green spinach with garlic and lemon. It's a quick and easy side dish that pairs well with any main course.
10 minutes
This simple, flavorful recipe delivers bright, tender green spinach with garlic and lemon. It's a quick and easy side dish that pairs well with any main course.
Fresh Spinach, chopped
0 oz
tablespoons
Garlic, Finely sliced
cloves
each
1. Prep the Spinach
Clean the spinach by placing it in a bowl of cold water. Agitate the spinach for about ten seconds before picking it up out of the water. Repeat this process until no sediment is left in the bowl. Use a salad spinner or let it drain on paper towels for 5-10 minutes to remove excess water.
2. Sweat the Aromatics
Heat a large pan over medium heat and add the olive oil. Once the oil is hot, but not smoking, add the sliced garlic. Cook the garlic for a minute or so.
3. Wilt the Spinach
Add the cleaned spinach to the pan with a pinch of salt. Stir for about 30 seconds until the spinach begins to wilt.
4. Add Finishing Flavors
When the spinach is about 80% wilted, turn off the heat and let the residual heat wilt the remaining spinach. Squeeze the juice of half a lemon over the spinach and add freshly ground black pepper to taste. Toss to combine.
Wash your spinach thoroughly in cold water to remove any dirt or grit. Dry the leaves as much as possible, preferably using a salad spinner. Excess water can cause the spinach to steam rather than sauté.
Heat your pan over medium-high heat and use a high-quality olive oil. Ensure the oil is hot before adding the garlic to avoid it becoming soggy, and be careful not to burn the garlic.
Opt for fresh, organic spinach if possible. The leaves should be vibrant green and free from wilting or yellowing. Baby spinach is more tender and milder in flavor, but mature spinach leaves will offer a more robust texture and taste.
Use fresh lemon juice and consider adding some zest. Add the lemon at the end of cooking to preserve its fresh flavor.
Work in batches if necessary to avoid overcrowding the pan, which can lead to steaming instead of sautéing.
Comments (0)