Photo: Johnny Autry; Styling: Cindy Barr
You'll often see spinach cooked with dried red pepper flakes; here fresh chile gives that tired treatment a delicious flavor boost.
Serves 4 (serving size: about 2/3 cup)
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1 tablespoon extra-virgin olive oil
4 garlic cloves, thinly sliced
1 thinly sliced small red chile
1/8 teaspoon kosher salt
2 (9-ounce) bags fresh spinach
2 teaspoons fresh lemon juice
Hands-on: 8 Minutes
Total: 8 Minutes
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add garlic and chile; sauté 1 minute, stirring constantly. Add kosher salt and spinach; sauté 2 minutes or until spinach wilts. Drizzle with lemon juice.
Fat 3.5 g
Satfat 0.5 g
Sodium 264 mg