The mild flavor of spinach makes it wonderfully adaptable to sizzling garlic and spice from the crushed red pepper. For fullest flavor, cook spinach only until it begins to turn limp. Sautéed spinach can be made in a snap and pairs perfectly with almost every protein. If you have leftover spinach on hand or any wilting leafy greens, sautéing with a little olive oil and garlic instantly brings it back to life. Starting aromatics in a cold skillet lets them infuse the oil. The garlic also has less chance of burning. For a full meal, serve this vegetarian side with our Chicken and Chile Hash.
1/4 cup finely chopped shallots
2 teaspoons olive oil
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
1 (9-oz.) bag fresh spinach
Est. added sugars 0
How to Make It
Place shallots, oil, pepper, and garlic in a large, cold skillet. Heat over medium-high 3 minutes or until garlic begins to sizzle. Add spinach; cook 3 minutes, stirring until wilted.