Garlic Sautéed Spinach

Garlic Sautéed Spinach: Step by Step

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1. Wash the spinach and shake off most of the water, leaving the leaves damp. Heat the oil in a very large frying pan or wide pot over medium heat.

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2. Add the garlic and cook for 30 seconds, until fragrant but still pale.

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3. Add the spinach in large handfuls, turning with tongs as each one wilts before adding the next. Cook for about 3 minutes in all, until all of it has collapsed and turned glossy.

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4. Season with the salt and pepper, take the pan off the heat and stir in the lemon juice. Serve at once.

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What Can Go Wrong

1. Use a pan big enough for the whole pile; a crowded pan boils the spinach instead of sautéing it.
2. If the spinach is gritty, wash it in two changes of cold water before cooking.
3. Drain the cooked spinach briefly in a sieve if it has released a lot of liquid.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

To Go With It

Fried or poached eggs · Grilled fish · Roast chicken

Storing Leftovers

Best eaten straight away. Keeps in the fridge for up to 2 days; reheat gently.

Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.