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Wilted Baby Spinach with Garlic and Oil

Wilted Baby Spinach with Garlic and Oil

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

  1. 4 cups baby spinach
  2. 2 tablespoons olive oil
  3. 2 cloves garlic, sliced
  4. Salt to taste
  5. Black pepper to taste

Instructions

  1. Thoroughly wash the baby spinach leaves under cold running water, gently pat dry with paper towels to remove excess moisture.
  2. Peel and thinly slice the garlic cloves using a sharp knife, creating delicate, translucent pieces that will infuse the olive oil with flavor.
  3. Place a large skillet or sauté pan over medium heat, allowing it to warm for about 30 seconds before adding the olive oil.
  4. Pour the olive oil into the heated pan and let it shimmer slightly, then immediately add the sliced garlic, stirring quickly to prevent burning.
  5. 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.
  6. 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.
  7. Cook the spinach for 1-2 minutes, continuously moving and turning the leaves until they just begin to wilt and reduce in volume.
  8. Immediately remove the pan from heat to prevent overcooking, which can make the spinach lose its vibrant green color and tender texture.
  9. Season with salt and freshly ground black pepper to taste, tossing gently to distribute the seasoning evenly.
  10. Transfer the wilted spinach to a serving plate, ensuring to include all the fragrant garlic pieces from the pan.
  11. Serve immediately while the spinach is still warm and has a glossy, slightly tender appearance.

Tips

  1. Use fresh, crisp baby spinach for the best texture and flavor
  2. Keep the heat at medium to prevent garlic from burning
  3. Work quickly when cooking spinach to maintain its bright green color
  4. Use high-quality extra virgin olive oil for maximum flavor
  5. Don't overcook the spinach - it should be just wilted, not mushy
  6. Slice garlic thinly and evenly for uniform cooking
  7. Have all ingredients prepped before you start cooking
  8. Serve immediately for the best taste and presentation
  9. For extra flavor, consider adding a squeeze of fresh lemon juice
  10. 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

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