Wilted Baby Spinach with Garlic and Oil

This recipe focuses on fresh baby spinach wilted quickly in olive oil infused with gently sautéed garlic. The process begins by heating olive oil in a skillet until hot and adding peeled, smashed garlic cloves. The garlic cooks until golden on both sides, releasing its aroma and flavor into the oil. Then the spinach leaves are added and tossed to coat in the garlicky oil. Reducing heat to medium, the spinach is stirred until just wilted but still vibrant, which takes about two minutes. The dish is finished with seasoning of kosher salt and freshly ground black pepper to taste.

The garlic imparts a subtle depth to the dish without overpowering the natural mildness of the spinach. The brief cooking time helps retain the spinach’s tender texture and bright green color. The result is a warm, flavorful side dish that complements proteins like fish or chicken or adds a healthy touch to pasta or grain bowls.