Sautéed Spinach with Garlic and Red Pepper

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Sautéed Spinach with Garlic and Red PepperRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

The mild flavor of spinach makes it wonderfully adaptable to sizzling garlic and spice from the crushed red pepper. For fullest flavor, cook spinach only until it begins to turn limp. Sautéed spinach can be made in a snap and pairs perfectly with almost every protein. If you have leftover spinach on hand or any wilting leafy greens, sautéing with a little olive oil and garlic instantly brings it back to life. Starting aromatics in a cold skillet lets them infuse the oil. The garlic also has less chance of burning. For a full meal, serve this vegetarian side with our Chicken and Chile Hash. 

Serves 4 (serving size: about 1/2 cup)


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1/4 cup finely chopped shallots
2 teaspoons olive oil
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
1 (9-oz.) bag fresh spinach


Total: 6 Minutes

1. Place shallots, oil, pepper, and garlic in a large, cold skillet. Heat over medium-high 3 minutes or until garlic begins to sizzle. Add spinach; cook 3 minutes, stirring until wilted.

Created date

July 2016

Nutritional Information

Calories 114
Fat 4.6 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 4 g
Carbohydrate 18 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 206 mg
Calcium 106 mg
Est. Added Sugars 0
Sugars 2