Spinach, Garlic, Salt & Pepper Recipe

Prep

Rinse the spinach thoroughly in a large bowl of cold water, swish to remove grit, then lift out and drain. If leaves are large, roughly chop. Pat dry with clean towels or use a salad spinner to remove excess water. Thinly slice the garlic cloves.

Heat pan

Place a large skillet or sauté pan over medium heat. Add the olive oil and let it warm until it shimmers but does not smoke, about 1 minute.

Cook garlic

Add the sliced garlic to the pan and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 30–45 seconds. Watch carefully to avoid burning, which will make the garlic bitter.

Add spinach

Add the spinach in two batches: place half the leaves in the pan, stir to wilt for 20–30 seconds, then add the remaining spinach. Continue stirring and tossing with tongs or a spatula until all leaves are wilted but still bright green, about 1–2 minutes total.

Season

Immediately season with the kosher salt and freshly ground black pepper. Toss to combine and taste; adjust salt or pepper as needed.

Finish

If using, drizzle the teaspoon of lemon juice over the spinach and toss to brighten the flavors. Remove from heat.

If you like heat, sprinkle the red pepper flakes over the spinach and toss. For texture and a nutty note, sprinkle the toasted pine nuts or slivered almonds on top just before serving.