Spinaci Aglio Olio Recipe

Prepare and wash spinach

Rinse the baby spinach thoroughly in several changes of cold water to remove grit. Spin or pat dry until largely moisture-free. Trim any large stems if present.

Season the spinach with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper and set aside while you make the aglio e olio. The residual salt will help wilt the leaves slightly when combined with the hot oil.

Infuse the oil

Place a wide skillet over medium-low heat. Add 4 tbsp extra-virgin olive oil and allow it to warm gently for about 30 seconds—do not let it smoke.

Add the 6 thinly sliced garlic cloves in an even layer. Cook slowly, stirring or moving the pan occasionally, for 2–4 minutes until the garlic becomes fragrant and just turns light golden. Keep the heat low to avoid browning too quickly (burnt garlic will be bitter).

When the garlic is turning golden, add 1 tsp dried peperoncino flakes and the optional whole dried peperoncino or sliced fresh chilli. Stir and cook for another 30 seconds to release the chili’s flavor into the oil.

If the garlic begins to brown too quickly, remove the pan from heat briefly and lower the temperature—maintain gentle sizzle, not a rapid fry.

Turn the heat to medium-high. Add the prepared spinach to the skillet in batches if needed, and toss quickly with the garlic-chili oil. The warm oil and residual heat will wilt the spinach in about 1–2 minutes. Continue tossing until leaves are just wilted but still bright green.

Taste and adjust seasoning: add more salt if needed. Stir in 1 tbsp fresh lemon juice to brighten the flavors.

If using, sprinkle 2 tbsp grated Parmigiano-Reggiano and 2 tbsp toasted pine nuts, tossing briefly to combine. Serve immediately while warm.