Wilted Spinach with Fresh Chile

Wilted Spinach with Fresh Chile Recipe
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.

 

Yield:

Serves 4 (serving size: about 2/3 cup)
Total time: 8 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 8 Minutes
Total: 8 Minutes

Nutritional Information

Calories 92
Fat 3.5 g
Satfat 0.5 g
Sodium 264 mg

Ingredients

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

Preparation

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.

Sidney Fry, MS, RD,

Cooking Light

April 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note