Ingredients
- Baby Spinach: 5 ounces
- Olive Oil: 1 tablespoon
- Garlic: 2 cloves, minced
- Red Pepper Flakes: 1/4 teaspoon (optional)
- Lemon Juice: 1 teaspoon
- Salt: 1/4 teaspoon, or to taste
- Black Pepper: 1/8 teaspoon, or to taste
- Pine Nuts: 1 tablespoon (optional)
Instructions
- Step 1: Wash the baby spinach thoroughly and ensure it's mostly dry. Excess water will steam the spinach instead of sautéing it.
- Step 2: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant, being careful not to burn the garlic.
- Step 3: Add the baby spinach to the skillet. It will seem like a lot, but it will wilt down quickly.
- Step 4: Using tongs, toss the spinach frequently until it wilts and turns bright green, about 2-3 minutes.
- Step 5: Remove the skillet from the heat and stir in the lemon juice, salt, and pepper.
- Step 6: If desired, sprinkle with pine nuts before serving. Serve immediately.
Notes
- Store leftover sautéed spinach in an airtight container in the refrigerator for up to 2 days, but be aware it will continue to wilt.
- To reheat, briefly sauté the spinach in a dry pan over medium heat or microwave for a quick side.
- This spinach is fantastic served alongside grilled chicken or fish, adding a healthy and flavorful touch to your main course.
- Don't overcrowd the pan; if needed, sauté the spinach in batches to ensure even cooking and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American