Sautéed Spinach with Lemon-and-Garlic Olive Oil

Sautéed Spinach with Lemon-and-Garlic Olive Oil

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup extra-virgin olive oil

  • 10

    garlic cloves, thickly sliced lengthwise

  • 2

    dried chiles de árbol, broken in half

  • Kosher salt

  • Thick strips of zest from 1 lemon

  • pounds spinach, cleaned, thick stems discarded

  • Freshly ground pepper


1 In a small saucepan, stir together the olive oil, garlic, chiles and 1 teaspoon of salt. Stir in the lemon zest. Bring the oil to a gentle simmer over low heat and cook until the garlic begins to brown slightly, about 15 minutes. Remove from the heat and let the oil infuse for 1 hour. Discard the chiles and lemon zest and reserve the garlic. 2 Meanwhile, in a large pot of salted boiling water, cook the spinach until bright green, 15 seconds. Using tongs, transfer the spinach to a bowl of ice water and let cool for 10 seconds. Drain the spinach in a colander, pressing down to remove all the water. Pat dry with paper towels. 3 Heat a large skillet. Add the spinach and cook over moderately high heat until beginning to sizzle. Add the garlic oil and toss until the spinach is hot, about 2 minutes. Transfer the spinach and reserved garlic to a colander set over a bowl to drain. Mound the spinach on a platter, season with salt and pepper and serve.


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