Spinaci Aglio Olio E Peperoncino Recipe

Prepare garlic and chilies

Thinly slice the garlic cloves. If using fresh chile, remove seeds if you want less heat and slice thinly. Measure out the chili flakes and set toasted nuts (if using) nearby.

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

Add the sliced garlic in a single layer and stir so each slice gets coated. Cook gently, stirring frequently, for 2–3 minutes until the garlic is fragrant and just turning a light golden at the edges. Keep heat at medium-low to prevent burning; reduce heat if garlic browns too quickly.

Add the dried red chili flakes and the fresh sliced chile (if using) to the garlic oil. Stir for 20–30 seconds to release the chilies' aroma into the oil.

If using toasted nuts, add them now and toss briefly in the flavored oil for 15–20 seconds to warm and coat. Remove the pan from heat while you prepare the spinach so the garlic doesn’t overcook.

Rinse the fresh baby spinach in cold water and spin or pat dry very well. Excess water will steam the greens and dilute the oil flavor.

Return the skillet with garlic–chili oil to medium-high heat. Add half of the spinach (about 6 cups) and use tongs to fold it into the oil immediately so leaves begin to wilt and are coated. Add remaining spinach in batches, allowing each batch to wilt slightly before adding more.

Season with 1 tsp salt and 1 tsp freshly ground black pepper. Toss continuously for 2–3 minutes until all the spinach is wilted but still bright green and tender-crisp. The whole process should take about 3–5 minutes depending on skillet size.

Taste and adjust seasoning. If desired, squeeze 1 tsp fresh lemon juice over the spinach to brighten the flavors and drizzle the reserved 1 tbs extra-virgin olive oil for finishing. Toss to combine.

Transfer the spinach to a warmed serving bowl or plates, making sure to spoon the garlicky chili oil and any nuts over the top so each serving gets the flavored oil.

Serve immediately as a side dish or atop pasta, grilled fish, or toasted bread.