Sauteed Garlic-Lemon Spinach

By ezunich

Ingredients

• 2 tbs extra-virgin olive oil, plus 1 tsp for drizzling
• 4 medium garlic cloves, cut crosswise into very thin (1/16-inch) slices (about 2 tbs)
• 3 bunches flat-leaf spinach (about 10 ounces each), stems removed, leaves washed and dried in salad spinner (about 4 quarts loosely packed)
• Salt
• Pinch red pepper flakes
• 1/2 tsp grated zest plus
• 2 tsp juice from 1 lemon

Details

Servings 4

Preparation

Step 1

Heat 2 tablespoons oil and garlic in 12-inch skillet over medium-high heat; cook until garlic is light golden brown, shaking pan back and forth when garlic begins to sizzle, about 3 minutes (stirring with spoon will cause garlic to clump). Add spinach by handfuls, using tongs to stir and coat with oil; once all spinach is added, sprinkle 1/4 teaspoon salt, red pepper flakes, and lemon zest over top and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Using tongs, transfer spinach to colander set in sink and gently squeeze spinach with tongs to release excess juices. Return spinach to skillet; sprinkle with lemon juice and stir to coat. Drizzle with remaining 1 teaspoon oliye oil and sprinkle with additional salt to rasce. Serve immediately.