Imagine transforming simple baby spinach into a mouthwatering side dish that looks and tastes like it was prepared by a professional chef - without spending hours in the kitchen. This Wilted Baby Spinach with Garlic and Oil recipe is your ticket to culinary magic, delivering restaurant-worthy flavors in mere minutes. With just a handful of ingredients and a few expert techniques, you'll create a vibrant, aromatic dish that will have everyone at your table asking for seconds!
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 cups baby spinach
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- Salt to taste
- Black pepper to taste
Instructions
- Thoroughly wash the baby spinach leaves under cold running water, gently pat dry with paper towels to remove excess moisture.
- Peel and thinly slice the garlic cloves using a sharp knife, creating delicate, translucent pieces that will infuse the olive oil with flavor.
- Place a large skillet or sauté pan over medium heat, allowing it to warm for about 30 seconds before adding the olive oil.
- Pour the olive oil into the heated pan and let it shimmer slightly, then immediately add the sliced garlic, stirring quickly to prevent burning.
- Sauté the garlic for approximately 30-45 seconds until it becomes fragrant and just begins to turn a light golden color, releasing its aromatic oils.
- Add the prepared baby spinach leaves to the pan all at once, using tongs or a spatula to gently toss and coat the leaves with the garlic-infused oil.
- Cook the spinach for 1-2 minutes, continuously moving and turning the leaves until they just begin to wilt and reduce in volume.
- Immediately remove the pan from heat to prevent overcooking, which can make the spinach lose its vibrant green color and tender texture.
- Season with salt and freshly ground black pepper to taste, tossing gently to distribute the seasoning evenly.
- Transfer the wilted spinach to a serving plate, ensuring to include all the fragrant garlic pieces from the pan.
- Serve immediately while the spinach is still warm and has a glossy, slightly tender appearance.
Tips
- Use fresh, crisp baby spinach for the best texture and flavor
- Keep the heat at medium to prevent garlic from burning
- Work quickly when cooking spinach to maintain its bright green color
- Use high-quality extra virgin olive oil for maximum flavor
- Don't overcook the spinach - it should be just wilted, not mushy
- Slice garlic thinly and evenly for uniform cooking
- Have all ingredients prepped before you start cooking
- Serve immediately for the best taste and presentation
- For extra flavor, consider adding a squeeze of fresh lemon juice
- Use tongs or a spatula to gently toss spinach for even coating
Nutrition Facts
Calories: 120kcal
Carbohydrates: 6g
Protein: 2g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg