Ingredients:

  • 2 tablespoons Extra Virgin Olive Oil
  • 4 large cloves Fresh Garlic, finely minced
  • ¼ teaspoon Red Pepper Flakes (optional)
  • 1 pound Fresh Spinach, washed and thoroughly dried
  • Fine Sea Salt, to taste (start with ½ teaspoon)
  • Freshly Ground Black Pepper, to taste
  • 1 teaspoon Lemon Zest (from one large lemon)
  • 1 tablespoon Fresh Lemon Juice

Instructions:

  1. Prepare the Greens: Wash the spinach thoroughly and, crucially, spin it or pat it completely dry. Excess water will steam the spinach rather than sauté it. Set aside.
  2. Mince and Zest: Mince the garlic cloves. Zest the lemon, keeping the zest separate. Halve the lemon and set aside for juicing at the end.
  3. Heat the Oil: Place the large skillet over medium heat. Add the olive oil and allow it to shimmer slightly (about 30 seconds).
  4. Infuse the Oil: Add the minced garlic and the optional red pepper flakes to the pan. Sauté gently for about 60 to 90 seconds, stirring constantly. The garlic should be fragrant and just turning a pale gold colour—do not allow it to burn.
  5. Wilt and Finish: Turn the heat up to medium-high or high. Add the dry spinach (in batches if necessary). Using tongs, toss the spinach continuously for 2 to 3 minutes until wilted but still bright green.
  6. Seasoning: Remove the pan immediately from the heat. Season generously with sea salt and black pepper.
  7. The Final Lift: Sprinkle the reserved lemon zest over the spinach and squeeze the fresh lemon juice over the top. Toss quickly one last time.
  8. Serve Immediately: Transfer the spinach immediately to a warmed serving dish to stop the cooking process and maintain texture.