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Sauteed Garlic-Lemon Spinach

Christi Jensen

Serves 4 as a side dish


2 Tbsp. extra-virgin olive oil

1 tsp. extra-vergin olive oil for drizzling

4 medium cloves garlic, cut crosswise into very thin (1/16 inch) slices (about 2 Tbsp.)

3 (10-ounce) bags flat-leaf spinach, stems removed, leaves washed and dried

Table salt

pinch red pepper flakes

½ tsp. grated lemon zest


Heat 2 tablespoons of the oil and garlic in a Dutch oven over medium-high heat; cook until the garlic is light golden brown, shaking the pan back and forth when the garlic begins to sizzle, about 3 minutes (stirring with a spoon will cause the garlic to clump). Add the spinach by the handful; using tons to stir and coat the spinach with the oil.


Once all the spinach is added, sprinkle ¼ tsp. salt, pepper flakes, and lemon zest over the top and contine stirring with tons until the spinach is uniformly wilted and glossy green, about 2 minutes. Using tons, transfer the spinach to serving dish and serve immediately.



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