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Garlic Sautéed Spinach

This simple yet flavorful dish involves gently melting sliced garlic into hot oil to develop a fragrant, nutty aroma before adding fresh spinach. The greens wilt quickly into vibrant, tender leaves coated in aromatic oil, resulting in a bright, savory side with a silky texture. It’s a quick technique that transforms humble ingredients into a deeply satisfying dish.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil extra virgin preferred
  • 3 cloves garlic thinly sliced
  • 200 g fresh spinach washed and dried
  • 1 tsp lemon juice freshly squeezed
  • to taste sea salt flaky preferred
  • a pinch red pepper flakes adjust for spice level
  • freshly cracked black pepper to taste

Equipment

  • 30cm skillet
  • Sharp knife
  • Tongs or spoon
  • Measuring spoons

Method
 

  1. Heat the olive oil over medium-low heat in your skillet until it shimmers gently, giving off a fragrant aroma.
  2. Add the thinly sliced garlic to the hot oil, stirring gently. Let it sizzle softly, stirring occasionally, until it turns translucent and fragrant, about 1-2 minutes.
  3. Once the garlic is golden and aromatic, add the fresh spinach to the skillet, a handful at a time if needed. Use tongs or a spoon to toss the leaves into the garlic oil, letting them wilt and reduce in volume.
  4. Cook the spinach, stirring constantly, until it is wilted and vibrant green, about 2-3 minutes. The leaves should be tender but still bright and glossy.
  5. Season the greens with a pinch of sea salt and squeeze in the lemon juice, tossing everything to combine and brighten the flavors.
  6. Remove the skillet from heat and transfer the sautéed spinach to a serving dish. Finish with a sprinkle of freshly cracked black pepper and an extra drizzle of olive oil if desired.