Print Friendly, PDF & Email


2 cloves garlic, very thinly sliced

1 strip lemon zest, thinly sliced

2 large bunches spinach, stems discarded

Kosher salt and pepper


  1. Heat oil, garlic and lemon zest in large Dutch oven on medium until garlic sizzles around edges, 2 to 3 minutes.
  2. Add spinach, season with ¼ tsp each salt and pepper and cook, tossing often, until spinach begins to wilt, about 2 minutes. Remove from heat. Toss until just wilted, 2 minutes more.


Serves 4

Get Hidden Recipes
* indicates required
Stay Connected