Italian Sautéed Spinach Recipe

Italian Sautéed Spinach sizzles fresh leaves in extra virgin olive oil with thin garlic slices for toasty perfume, lemon spritz, parmigiano snow. High-heat wilt delivers tender-crisp greens shining Italian simple-5 mins pure flavor bomb sides any pasta or protein.

Italian Sautéed Spinach Recipe

Garlic olive oil sautéed spinach with lemon and parm. Italian contorno ready in 5 mins-bright, garlicky, restaurant-fresh.

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Prep Time 2 minutes mins

Cook Time 3 minutes mins

Total Time 5 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Italian

Calories: 65

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ lb fresh baby spinach
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves thinly sliced
• ½ tsp sea salt
• 2 tbsp grated Parmigiano-Reggiano
• 1 lemon halved for juice
• Pinch red pepper flakes

Equipment

• Large skillet
• Wooden spoon
• Microplane grater

Method

 

1. Slice garlic thin with knife. Rinse spinach, spin dry salad spinner. Grate parm with microplane. Cut lemon half.​
2. Set large skillet medium-high heat 45 seconds. Pour 3 tbsp olive oil-ripples hot. Add garlic slices. Stir wooden spoon 20 seconds till light gold fragrant.​
3. Dump all spinach handfuls into skillet. Toss wooden spoon 90 seconds high heat till wilted glossy, leaves tender bite. Sprinkle sea salt, flakes.​
4. Squeeze 1 tbsp lemon juice over using hands. Toss wooden spoon 10 seconds blends. Scatter 2 tbsp parm. Serve immediate steaming.

Notes

• Bone-dry spinach or steams mushy Italian no-no.
• Garlic 20 sec tops-bitter kills vibe.
• EVOO high smoke, toss nonstop clumping. Parm fresh grated melts best.