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Sauteed Spinach with Garlic and Red Pepper Flakes, easy vegetable side dish recipes for dinner
Brittany Stage

Sauteed Spinach with Garlic and Red Pepper Flakes

A simple five-minute skillet spinach that pairs with almost any protein or pasta. Bright, garlicky, and just a little spicy.
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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 3 garlic cloves thinly sliced
  • 1/4 tsp red pepper flakes adjust to taste
  • 5 oz fresh baby spinach one standard bag, rinsed and dried
  • 1/4 tsp kosher salt plus more to taste
  • 1/2 lemon juiced, about 1 tbsp

Equipment

  • large skillet or saute pan
  • tongs

Method
 

  1. Set a large skillet over medium heat and let it warm for about 30 seconds. Pour in the olive oil and swirl to coat the bottom of the pan.
  2. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, for about 60 seconds. Watch closely here. The garlic should turn fragrant and just barely golden at the edges. If it darkens past light gold, lower the heat immediately or it will taste bitter.
  3. Add all of the spinach to the pan at once. It will look like way too much for the skillet, and that is fine. Use tongs to toss and turn the spinach, folding the bottom leaves up over the top.
  4. Continue tossing for two to three minutes until every leaf has wilted and the spinach has reduced to roughly one cup of cooked greens. There should be very little liquid pooling at the bottom. If there is a lot, raise the heat to medium-high for about 30 seconds to cook it off.
  5. Season with the salt, squeeze the lemon juice over the top, and toss one more time. Taste and adjust salt or lemon before serving. Serve immediately while hot.

Notes

A full 5-ounce bag of spinach serves two as a side dish. For four servings, use two bags and cook them in two batches so the skillet is not overcrowded, or use a very wide high-sided pan and add the spinach in two additions, waiting for the first to wilt before adding the second.