• Fast
• Healthy

Ingredients

1. 2 pounds baby spinach
2. 1/2 cup water
3. 3 tablespoons extra-virgin olive oil
4. 1 large garlic clove, minced
5. Pinch of crushed red pepper
6. Salt
7. 1 tablespoon fresh lemon juice 

Directions

1. In a large pot, combine the spinach with the water and bring to a boil. Cover and cook over moderately low heat until just wilted, about 10 minutes. Drain the spinach, pressing out as much water as possible; chop coarsely.
2. Heat the olive oil in a large skillet. Add the garlic and cook over moderately low heat until softened and lightly browned, about 2 minutes. Add the spinach, crushed red pepper and a generous pinch of salt and cook, tossing until heated through, about 3 minutes. Add the lemon juice and serve.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight.

Notes

One serving
Calories 76 kcal, Total Fat 7.2 gm, Saturated Fat 0.9 gm, Protein 4 gm, Carbohydrates 1 gm