Wilted Spinach with Fresh Chile

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.

 

This recipe goes with Manhattan-Glazed Chicken, Roasted Salmon with Soy-Marmalade Glaze, Stout Mac and Cheese

Yield: Serves 4 (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 8 Minutes
Total: 8 Minutes

Nutritional Information

Amount per serving
  • Calories: 92
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Sodium: 264mg

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. 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.
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