Sautéed spinach with crispy garlic
1 Tbsp, extra virgin
4 medium clove(s), thinly sliced
32 oz, baby leaves
crushed red pepper flakes
- Heat oil in a large nonstick skillet over medium heat. Add sliced garlic and let garlic sizzle in oil, tossing occasionally, until light golden, about 2 1/2 minutes; remove to a plate with a slotted spoon.
- Add half of spinach to same skillet and cook, tossing with tongs, until spinach wilts, about 1 1/2 to 2 minutes; remove to a serving bowl. Add remaining spinach to skillet and cook, tossing with tongs, until spinach wilts, about 1 1/2 to 2 minutes; remove skillet from heat.
- Return cooked spinach to skillet (discard any liquid in bowl) and sprinkle with salt and pepper flakes; toss to coat. Spoon into bowl and sprinkle with garlic (toss just before serving for garlic to stay crisp). Yields about 2/3 cup per serving.