Ingredients

The following ingredients have 4 Servings
  • 1 lb fresh baby spinach
  • 2 tbs infused lemon olive oil (or plain olive oil and add lemon)
  • 3 large garlic cloves (thinly sliced or chopped)
  • salt and pepper to taste
  • 1 tsp butter
  • lemon (squeeze of fresh lemon if you do not have infused lemon olive oil)

Instruction

  • Rinse and clean 1 pound of spinach throughly.  If you have a lettuce spinner, spin it dry through the spinner. If you do not, pat and dry the spinach as much as possible.
  • In a large sauté pan or dutch oven pot, add 2 tbs olive oil.
  • Add 3 sliced or chopped garlic, and sauté over a medium heat until garlic is softened. Do not overcook the garlic into a dark brown. 
  • Add spinach. Salt and pepper (to taste). Stir quickly with a spatula or wooden spoon. Cover with a lid and cook for about 2 minutes.
  • Uncover, stir again, and cook until spinach is perfectly wilted to your desired texture. (About 2 more minutes.)
  • If you did not have infused lemon olive oil, add a squeeze or two of fresh lemon juice and mix.
  • Add 1 tsp of butter and mix in until melted. If you like a little spice, sprinkle on some red chili flakes. Serve.