Sautéed Spinach with Garlic

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

This version of spinach with garlic does not brown the garlic as many Italian recipes do, which results in a lighter, more subtle flavor.


  • 4 tablespoons extra virgin olive oil
  • 2 pounds spinach, stemmed, washed twice, drained (some water left on)
  • 6 cloves garlic, peeled, slightly crushed
  • sea salt and freshly ground pepper


Heat the olive oil in a large frying pan over medium heat. Add the spinach, toss it around for a few seconds, and add the garlic. Season lightly with salt and pepper. Cover the pan and continue to cook for 2 minutes, or until the spinach begins to give up its liquid.

Uncover the pan and cook, stirring constantly, until all the liquid has disappeared, about 2 minutes. Season again and serve.