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Sautéed spinach with garlic

Makes 4 servings


  • 2 tablespoon olive oil
  • 2 tablespoon garlic cloves, peeled and thinly sliced
  • 3/4 pound baby spinach or roughly chopped large leaf spinach (tough ribs removed)
  • 1/4 teaspoon kosher salt


Baking Directions:

Heat the oil, garlic, and red pepper flakes in a large skillet over medium heat until the garlic is fragrant, about 1 minute.

Add half of the spinach and all of the salt, gently tossing with tongs until the spinach starts to wilt, about 1 minute.

Add the remaining spinach and continue to toss until only a few slightly raw leaves remain, about 1 minute.

Turn the spinach out into a colander and drain, then transfer to a medium bowl or plate and serve.