Wilted Baby Spinach with Garlic and Oil
Wilted Baby Spinach with Garlic and Oil is my favorite way to prepare this easy side dish made with just 3 ingredients and ready in under 10 minutes.
Wilted Baby Spinach with Garlic and Oil
Baby spinach gets treated to a light sauté with lots of whole smashed garlic cloves in this super-quick recipe. The whole dish takes less than 10 minutes to make, start to finish. Serve this with steaks, pork chops, chicken or fish.
The secret to the flavor in this spinach is the garlic. It’s peeled and kept whole, then smashed with the side of a knife and sauteed until golden in color which gives this dish it’s nutty, garlicky flavor.
Baby spinach is so convenient and easy to cook whether eaten raw in salads, boiled in soups and stews, or simple sauteed with garlic and olive oil, as I did here. It’s a healthy addition to any meal, baby spinach contains a high amount of nutrients such as iron, protein, and many others. It is also low in calories and carbs. I buy it bagged which usually comes pre-washed so there’s really no prep time for this recipe. If it looks like you’re using too much spinach, keep in mind it shrinks when it cooks, so don’t use less.
If you want to save time peeling the garlic, you can also buy it peeled which will last refrigerated a few weeks. I don’t however recommend using jarred minced garlic for this recipe, the flavor will not be the same.
More Spinach Recipes
Wilted Baby Spinach with Garlic and Oil
Ingredients
- 4 tsp olive oil
- 4 garlic cloves, peeled and smashed with the side of a knife
- 1 lb fresh baby spinach, washed and drained
- kosher salt and fresh ground pepper
Instructions
- Heat a large skillet over high heat until hot. When hot, add the olive oil and garlic.
- Sauté for about 3 to 4 minutes, until the color is golden on both sides.
- Add the spinach to the skillet and toss with oil to coat. Reduce the heat to medium and stir.
- When spinach is just wilted, about 2 minutes, remove from heat and season with salt and pepper.
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This! Plus, add a few pine nuts to toast when heating the garlic = heaven! 🙂
So tasty and nutritious. I have made this as written a bunch of times but tonight I had some pecans that have been sitting in the pantry for a while so I added them in and WOW! I’d imagine any nut would taste as good but it’s a yummy addition. Still great as is and perfect side, though.
Wonderful. Made exactly as written. So easy! Hubby asked me to add to regular rotation.
Gina – Thank you for your continued inspiration. This was a great addition to our pork loin dinner last night as were your roasted Parmesan green beans. I enjoyed the simplicity and was thoroughly pleased with the flavor. Adding to the recipe binder! Thanks again!
OMG! I absolutely adore this recipe! So simple yet so yummy. The crunchy garlic is the perfect complement to wilted baby spinach — not overcooked and olive green, yucky spinach!! I could eat this every day, but have limited myself to once a week.
I had this with the salmon and riced cauliflower in the menu plan for week of Jan 6 2020. We loved all three recipes. I added halved cherry tomatoes and a drizzle of balsamic glaze to the spinach.
Fabulous! So simple, fresh and delicious. Served with your basil and parmesan salmon and rice. Restaurant quality. Thanks for another fantastic recipe Gina! Everyone loved it.
Had a recipe like This had walnuts,mushrooms,& onions
Had a
The post mentions smashing the garlic with the side of a knife. When do you do that?
Before you cook it.
This is my favorite vegetable served this way!
The note read that you smash the garlic, but the instructions do not. Do you smash the garlic before you sauté it?
Gina, I am so sorry to bother you. This recipe calls for whole garlic to be sauteed, but in backround info, it says to smash with a knife? I do everything xactly as you list and im not sure when or how to do this. Also as usual love all your recipes. I made skillet chicken cordon bleu last night and tonight i am making the spinach as a side to your Chicken milanese 🙂
Correct, sorry for the confusion, I smash it with the side of a knife.
PERFECT timing for me to see this recipe! I have a HUGE amount of Rainbow Swiss Chard growing in my garden and it’s ready for harvest…thank you!
Do you leave the garlic cloves whole or slice them?
Whole
But when do you smash them? Before you put them in the hot oil, right?
Yes
Oh wow that looks really good. I think I’ll make this and the pork chops for hubby tomorrow.