Spinach with Garlic and Lemon
Hearty curly-leaf spinach quickly wilted and finished with nutty toasted garlic
Why This Recipe Works
Using curly-leaf spinach instead of baby leaves provides enough structure to hold up to the heat without turning to mush. A quick squeeze in a colander after wilting prevents a watery plate, leaving room for the toasted garlic and lemon to shine.
Instructions
Heat two tablespoons of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers. Add the spinach and salt, cover, and cook until the leaves are wilted, about 2 minutes.
Transfer the wilted spinach to a colander set over the sink. Use tongs to press and squeeze the spinach against the sides of the colander to remove as much excess moisture as possible.
Wipe out the pot with a paper towel and heat the remaining tablespoon of oil over medium heat. Stir in the garlic and cook until it is fragrant and just beginning to turn golden brown, about 1 minute.
Add the squeezed spinach back into the pot and toss well to coat the leaves in the garlic oil. Season with lemon juice and additional salt to taste, serving immediately while hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- curly-leaf spinach: 2 pounds flat-leaf spinach
