Sautéed Spinach With Salt and Pepper

The key to delicious and flavorful spinach is to sauté, not stew it, quickly over high heat. Spinach loses about 75% of its volume when cooked, so be mindful of the quantity called for in this recipe, even if it seems like a lot. Add different seasonings and adjust to your taste.

Recipe from Everyday Chic by Molly Sims.

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Bag of spinach
1 tbsp Coconut or avocado oil
1 Lemon
2 cloves Garlic (minced)
Salt and pepper (to taste)

Heat the avocado or coconut oil in a medium stovetop pan. Then add in the garlic for a few minutes.

Slowly add in the spinach—it will shrink. Squeeze the juice from a lemon and add salt and pepper. Serve while warm.

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