Garlicky Sautéed Spinach

Mountains of baby spinach quickly wilted in good olive oil with sliced garlic and red pepper flakes, finished with a squeeze of lemon and a pinch of flaky salt — the simple, restaurant-style green that takes 5 minutes.

Why You'll Love This Recipe

• 5 ingredients, 5 minutes.
• Pairs with pretty much any dinner.
• Naturally vegan and gluten-free.
• Restaurant-style without effort.
• Healthy and quick.

Ingredient Notes

• Baby spinach is most tender; mature spinach is more robust.
• Good olive oil — this is one of 5 ingredients.
• Fresh garlic, sliced not chopped, melts in better.

Ingredient Substitutions

• Swiss chard, kale (longer cook), or escarole.
• Add raisins + pine nuts for Catalan style.
• Finish with shaved Parmesan.

Equipment Needed

• Large wide skillet or wok

Prep Tips

• Wash spinach if not pre-washed.
• Have everything ready — this cooks fast.

Instructions

1. 1

   Heat olive oil in the largest skillet you have over medium-low. Add garlic and red pepper flakes; cook 1 min — don't let garlic brown.

2. 2

   Add spinach in batches (it shrinks dramatically). Toss with tongs to coat in oil.

3. 3

   Once all in, season with salt and pepper. Cook 2–3 min until just wilted, still bright green.

4. 4

   Off heat, squeeze lemon. Drain off excess liquid. Finish with flaky salt.

Artsi Pro Tips

• Spinach loses 90% of its volume — don't be afraid to start with a giant pile.
• Low heat for the garlic — burns in seconds.
• Drain off the watery liquid at the end so it doesn't pool on the plate.

Common Mistakes

• Burnt garlic — bitter dish.
• Overcooking — turns to gray slime.
• Watery plate — drain before serving.

Recipe Tags