Sautéed Spinach with Garlic and Lemon
A vibrant, quick-cooking side with punchy aromatics.
Why This Recipe Works
Wiping the pot dry after wilting the greens is the secret to keeping the lemon and garlic flavors punchy rather than diluted. This technique ensures the seasoned oil coats every leaf perfectly.
Instructions
Heat a portion of the oil in a Dutch oven over high heat until the oil is shimmering but not smoking.
Add the spinach by the handful, tossing and stirring to wilt each batch slightly before adding the next. Cook until all the leaves are uniformly wilted, about 1 minute.
Transfer the wilted spinach to a colander and squeeze firmly between tongs to release as much excess liquid as possible.
Wipe the now-empty pot dry with paper towels. Add the garlic and the remaining oil to the pot and cook over medium heat until the garlic is fragrant and just beginning to turn golden.
Return the squeezed spinach to the pot and toss to coat thoroughly in the garlic oil.
Remove the pot from the heat and season with salt and lemon juice. Serve warm while the greens are still vibrant.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 2 days; reheat gently in a skillet.
Can I make this ahead of time?
This dish is best served immediately as the spinach will continue to release water as it sits.
