Sautéed spinach with crispy garlic
Step-up your side dish game with this 15-minute spinach side featuring simply-yet-complex flavors. Thinly sliced garlic is crisped in olive oil and serves as a super tasty garnish for this easy spinach sauté. The browned garlic is less sharp than typical sauteed garlic and bring a nutty depth and tender crunch to the fresh green flavor of the spinach. Serve this side with any protein, especially simple fish fillets and roasted chicken. Let this side become the star of a pasta dish or rice bowl topped with some grated parmesan or goat cheese.
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.
Be careful not to burn the garlic. As pieces brown, remove from skillet.