Perfect as is, or add a little bacon or prosciutto. So quick, easy & good for you!
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
More From Cooking Light
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. 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.
Wilted Spinach with Fresh Chile Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
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