Wilted Baby Spinach with Garlic and Oil is my favorite way to prepare this easy side dish made with just 3 ingredients and ready in under 10 minutes.
Wilted Baby Spinach with Garlic and Oil
Baby spinach gets treated to a light sauté with lots of whole smashed garlic cloves in this super-quick recipe. The whole dish takes less than 10 minutes to make, start to finish. Serve this with steaks, pork chops, chicken or fish.
The secret to the flavor in this spinach is the garlic. It’s peeled and kept whole, then smashed with the side of a knife and sauteed until golden in color which gives this dish it’s nutty, garlicky flavor.
Baby spinach is so convenient and easy to cook whether eaten raw in salads, boiled in soups and stews, or simple sauteed with garlic and olive oil, as I did here. It’s a healthy addition to any meal, baby spinach contains a high amount of nutrients such as iron, protein, and many others. It is also low in calories and carbs. I buy it bagged which usually comes pre-washed so there’s really no prep time for this recipe. If it looks like you’re using too much spinach, keep in mind it shrinks when it cooks, so don’t use less.
If you want to save time peeling the garlic, you can also buy it peeled which will last refrigerated a few weeks. I don’t however recommend using jarred minced garlic for this recipe, the flavor will not be the same.
More Spinach Recipes
Wilted Baby Spinach with Garlic and Oil
Ingredients
- 4 tsp olive oil
- 4 garlic cloves, peeled and smashed with the side of a knife
- 1 lb fresh baby spinach, washed and drained
- kosher salt and fresh ground pepper
Instructions
- Heat a large skillet over high heat until hot. When hot, add the olive oil and garlic.
- Sauté for about 3 to 4 minutes, until the color is golden on both sides.
- Add the spinach to the skillet and toss with oil to coat. Reduce the heat to medium and stir.
- When spinach is just wilted, about 2 minutes, remove from heat and season with salt and pepper.
