Ingredients
Method
- Heat the oil in a large skillet over medium-high heat for about one minute until it shimmers but doesn't smoke.
- Add the sliced garlic and red pepper flakes, stirring constantly for about 30 seconds — you'll see the garlic turn pale gold and smell fragrant. Don't let it brown too much or it turns bitter.
- Toss in half of the spinach. It will look like a mountain but will start to wilt within 15–20 seconds.
- When that first batch has collapsed, add the remaining spinach in another handful. Cook for another minute until all the greens are tender and glossy. The pan should still be relatively dry — not swimming in liquid.
- Stir in the kosher salt and black pepper. Taste and adjust seasoning if needed; a small squeeze of lemon juice at this stage brightens everything up without adding extra ingredients to wash.
Nutrition
Notes
This is best eaten right after cooking — the spinach continues to release water and turns soggy if left sitting. If you need to prep ahead, sauté it slightly less than usual (leave a bit of bite), then reheat gently in the same pan for 30 seconds before serving.
Red pepper flakes can be swapped with ¼ teaspoon smoked paprika plus a pinch of cayenne if you want deeper flavor without extra heat.
Stir in 1 tablespoon unsalted butter at the end along with the salt — turns a good side into an unforgettable one.