Wilted Spinach with Garlic Recipe

Wilted spinach with garlic is the fastest, most nutritious side dish you can make in under 10 minutes. Fresh spinach collapses beautifully in a hot pan with fragrant garlic and olive oil, creating a silky, flavorful side that pairs with practically everything. At just 70 calories per serving with only 2g net carbs, this keto-friendly vegan green is loaded with iron, folate, and vitamins K and A.

Ingredients

• 800g fresh baby spinach
• 3 tbsp olive oil
• 5 cloves garlic, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• Lemon wedges, for serving

Instructions

1. Rinse spinach and shake off most water. Leaving a small amount of water on the leaves helps them wilt faster.
2. Heat olive oil in a very large skillet or wok over medium heat until shimmering.
3. Add thinly sliced garlic and cook for 1-2 minutes, stirring, until lightly golden and fragrant. Do not let it burn.
4. Add red pepper flakes and stir for 15 seconds.
5. Add spinach to the pan in large handfuls, using tongs to turn and toss the leaves into the hot oil. Add more as each batch wilts down.
6. Cook for 2-3 minutes total, continuously tossing, until all spinach is wilted but still bright green.
7. Season with salt and pepper, add lemon juice, and toss to combine.
8. Transfer immediately to a serving plate to stop cooking.
9. Serve with lemon wedges on the side.

Tips & Variations

• Use the largest pan you have. Spinach volume is deceptive: 800g raw wilts down to about 200g cooked.
• Do not overcook. Wilted spinach should still be bright green and slightly toothsome, not gray and mushy.
• Add a handful of pine nuts and raisins for an Italian agrodolce (sweet-sour) variation.
• Finish with a drizzle of sesame oil and soy sauce for an Asian-inspired version.
• Squeeze out excess liquid after cooking if serving alongside proteins that shouldn't get wet.

Nutrition Breakdown

Calories: 145 kcal

Protein: 6.3g

Fat: 10.8g

Carbs: 9.7g

Fiber: 4.8g

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