Recipe of the Day
Sautéed Spinach With Garlic And Lemon
Ingredients
2 tablespoons plus 1 teaspoon extra-virgin olive oil
4 garlic cloves, sliced very thin
30 ounces curly-leaf spinach, stemmed
1⁄2 teaspoon grated lemon zest plus 2 teaspoons juice
Salt
Pinch red pepper flakes
Instructions
- Heat 2 tablespoons oil and garlic in Dutch oven over medium-high heat and cook until garlic is light golden brown, shaking pan back and forth when garlic begins to sizzle, about 3 minutes (stirring with a spoon will cause the garlic to clump). Add spinach by the handful, using tongs to stir and coat spinach with oil.
- Once all spinach is added, sprinkle with lemon zest, 1⁄4 teaspoon salt, and pepper flakes and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Using tongs, transfer spinach to colander and gently squeeze with tongs to release excess liquid. Return spinach to Dutch oven, sprinkle with lemon juice, and stir to coat. Drizzle with remaining 1 teaspoon oil and season with additional salt to taste. Serve immediately.
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