Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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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. 

Robin Bashinsky
Recipe by Cooking Light September 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

total:
6 mins
Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

114 calories; fat 4.6g; saturated fat 0.6g; mono fat 3.3g; poly fat 0.5g; protein 4g; carbohydrates 18g; fiber 7g; iron 4mg; sodium 206mg; calcium 106mg.
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