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Sautéed Spinach with Garlic and Red Pepper

Photo: Jennifer Causey; Styling: Claire Spollen

Total time 6 mins

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

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. 


  • 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

Nutrition 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

How to Make It

  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.