Garlicky Sauteed Spinach
- SERVES: 8
- PREP: 3 minutes
- TOTAL TIME: 10 minutes
Garlic. Olive Oil. Spinach. Done.
Not much to say about these delicious greens except spinach really shrinks down when you cook it so don’t be shocked by the huge amount of fresh leaves you need to start with. Add more spice and salt to taste!
- ½
cup olive oil
- 6
cloves garlic, thinly sliced
- 2
pounds baby spinach leaves
- ½
teaspoon red pepper flakes
- +
kosher salt and freshly ground black pepper to taste
Shop this recipe
Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.
