Sautéed Spinach with Garlic and Lemon
Fresh spinach sautéed with fragrant garlic and lemon, finished with a sprinkle of Parmesan cheese.
Ingredients
- 1 lb fresh spinach 450g
- 2 tbsp extra-virgin olive oil 30 ml
- 3 cloves garlic thinly sliced
- 1 lemon divided
- 1/4 cup grated Parmesan cheese 25g
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper or to taste
Instructions
- Wash the spinach thoroughly and pat it as dry as possible. Slice half of the lemon into thin rounds and set the other half aside for juicing later.
- Warm the olive oil in a large skillet or Dutch oven over medium-low heat. Place the lemon slices in the oil in a single layer.
- Cook the lemon slices for 2-3 minutes, flipping once, until they are fragrant and lightly golden. Use tongs to remove the slices to a plate, leaving the flavored oil behind.
- Add the sliced garlic to the skillet and cook for 30-60 seconds, stirring constantly, until fragrant. Do not let it brown.
- Add the spinach to the pan in large handfuls. Use tongs to toss the spinach as it wilts, which will make room for the next handful. Continue until all spinach is in the pan.
- Increase the heat to medium and cook, tossing occasionally, until all the spinach is just wilted, about 2-4 minutes.
- Remove the skillet from the heat. Carefully tilt the pan to drain off any excess liquid.
- Season the spinach with salt and pepper. Squeeze the juice from the reserved lemon half over the top and toss to combine.
- Transfer the spinach to a serving dish. Garnish with the grated Parmesan cheese and the reserved cooked lemon slices. Serve immediately.
Notes
Using a very large pan is important. One pound of fresh spinach has a lot of volume before it cooks down.
Drying the spinach leaves well after washing is key to helping the spinach sauté rather than steam, which prevents a watery result.
For a bit of warmth, you can add a pinch of red pepper flakes along with the garlic.
Pre-washed baby spinach is a convenient option that will save you some prep time.