You'll often see spinach cooked with dried red pepper flakes; here fresh chile gives that tired treatment a delicious flavor boost.
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
How to Make It
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.
I also didn't have a chili pepper so just used some red pepper flakes. Usually when I prep spinach this way, I add a little water (in place of the oil) to the pan but then need to drain the spinich after cooking. Doing it this way, I don't have to drain the excess water off. Will definitely make again.
Well, I didn't have a fresh red chile, so relied on the old standby of chili flakes, but still very tasty and pretty in combination with the glazed baby carrots and Manhattan glazed chicken in this issue.
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