Ingredients
Scale
- 1 pound baby spinach, washed and dried
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- Step 1: Heat olive oil in a large skillet or sauté pan over medium heat.
- Step 2: Add the minced garlic and red pepper flakes (if using) to the hot oil and sauté for about 30 seconds, or until fragrant, being careful not to burn the garlic.
- Step 3: Add the baby spinach to the skillet. It may seem like a lot, but it will wilt down quickly.
- Step 4: Sauté the spinach, stirring frequently, until it is wilted and tender, about 2-3 minutes.
- Step 5: Remove the skillet from the heat and stir in the lemon juice, salt, and pepper.
- Step 6: Sprinkle with grated Parmesan cheese (if using) and serve immediately.
Notes
- Leftover sautéed spinach can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, gently warm the spinach in a skillet over low heat with a splash of water to prevent it from drying out.
- Serve this vibrant spinach as a simple side dish alongside grilled chicken or fish, or toss it with pasta for a quick and healthy meal.
- Don't overcrowd the pan; sauté spinach in batches if needed to ensure even cooking and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American