Lemon and Garlic Sauteed Spinach

Light, delicate, and healthy, this simple spinach dish can accompany so many things. It goes especially well with fish. It can also be tossed in with pasta.

Yields ~ 1 serving, or 2 small servings

Ingredients:

  • 1 medium-large handful of baby spinach
  • 1-2 cloves garlic, shaved on a mandolin or sliced thin by hand
  • 1 lemon, juice and zest
  • 2-3 TBS canola oil
  • Salt to taste
  • 1 TBS EVOO for drizzle (optional)

Method:

  • Heat the canola oil in a saute pan
  • Add the garlic chips to the pan and simmer until golden
  • Remove the garlic and reserve for later
  • Pour out almost all of the canola oil
  • Add in the spinach and juice half the lemon while it’s in the pan. Sprinkle with salt. Flip the pan a few times. You just want to wilt the spinach, not cook it all the way. it only takes a few seconds.
  • Remove from the heat, toss the garlic back in, and flip it around again.
  • Top with lemon zest, squeeze more lemon juice on top if needed.
  • Drizzle with EVOO if desired
  • Enjoy!

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