Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
8 Mins
Total Time
8 Mins
Serves 4 (serving size: about 2/3 cup)

You'll often see spinach cooked with dried red pepper flakes; here fresh chile gives that tired treatment a delicious flavor boost.


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.

Ratings & Reviews

TGLeClair's Review

May 21, 2013
Perfect as is, or add a little bacon or prosciutto. So quick, easy & good for you!

daneanp's Review

May 09, 2013
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.

LindaMurdock's Review

April 21, 2013

liafinney's Review

March 29, 2013
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.