Spinach

• 300 g fresh spinach, thoroughly washed and dried

Garlic Lemon Seasoning

• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp black pepper
• Pinch of red pepper flakes, optional
• 1/2 tsp finely grated lemon zest, optional

1. 1

   Prepare the spinach. Wash the fresh spinach thoroughly and dry it well. Excess water will cause it to steam rather than sauté. If using frozen spinach, thaw it completely and squeeze out as much water as possible.

2. 2

   Sauté the garlic. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for about 30–45 seconds, stirring frequently, until fragrant. Do not let the garlic become dark brown.

3. 3

   Add the spinach. Add the spinach by the handful, tossing as each addition begins to wilt. Continue cooking for about 2–3 minutes, until all the spinach is wilted and tender. Avoid overcooking it.

4. 4

   Season. Add the kosher salt, black pepper, and red pepper flakes, if using. Toss well to distribute the seasoning.

5. 5

   Finish with lemon. Remove the skillet from the heat. Add the lemon juice and optional lemon zest and toss everything together. Taste and adjust the salt or lemon juice if needed.

6. 6

   Serve immediately. Transfer to a serving dish and serve while warm.