Stir-fried spinach (10 minutes!) – Slim kitchen

Looking for a quick and healthy side dish that goes with everything? this Stir-fried spinach with garlic It’s one of my weekday nights. It’s delicious, nutritious and takes less than 10 minutes from start to finish. Whether you are cooking for yourself or raising a family, this is a super easy way to make the spinach taste really good.

Spinach doesn’t seem to be exciting, but when you add golden garlic slices and finish with lemon juice? Total game rules. Add some creamy feta, goat cheese or parmesan to enhance the flavor.

If you are a fan of Quick Vegetable Noodles, you might also like my zucchini with Parmesan cheese or this delicious sautéed mushroom.

Another tip! If you’re wondering how to deal with leftovers, they’re perfect for folding into my spinach omelette, which is an easy, delightful brunch idea.

Why I like this 10-minute stir-fried spinach

Although we all thought of this nutritious green spinach salad, green smoothie and egg dish – we forgot how it performed on its own!

• Quickly: On the table in less than 10 minutes – even frozen spinach is even faster!
• Rich in nutrition: High fiber, iron and vitamins A, C and K.
• tasty: Garlic, olive oil and lemon ensure that these vegetables taste amazing.

I do it at least once a week and this is especially good when I need something green, but don’t want to go through the steps of making a salad.

Ingredients (+Frozen Spinach Option!)

You only need some simple ingredients, but there are many ways to customize this dish. Here is what I used, and how to adjust it:

• spinach: Baby spinach is my favorite recipe – it is tender and will cook soon. Regular spinach works too, just remove any hard stems. You need about 10 ounces, which shrinks a ton during cooking.
• garlic: Thin sliced ​​garlic gives the oil a lot of flavor. I like 2-3 cloves, but you can adjust the flavor. The chopped garlic will work as well. I don’t recommend garlic powder, just don’t add the same fresh flavor.
• olive oil: This adds flavor and helps everything cook evenly. Avocado oil is a great alternative if you’re out.
• Red pepper flakes (optional): I like to add a pinch to a small amount of heat. If you cook for your kids or don’t like spices, it’s totally optional.
• Lemon juice: A little acidity makes the whole dish bright. No lemon? Try vinegar splashes – light, red wine, and even apple cider vinegar are all good.
• Salt and pepper: It is crucial to appear all flavors.

Can I use frozen spinach? Yes, just make sure it melts completely and press as much water as possible. It won’t be that fresh, but it’s great in pinch.

How to make garlic stir-fried spinach

This is a single plate recipe that sounds simple. This is my way:

Step 1: Fry garlic

First, heat the olive oil in a large skillet over medium heat. Add the sliced ​​garlic and let it cook lightly – you are looking for light golden instead of being too brown or burnt, as the garlic will get bitter. This step infuses the flavor of oil, so don’t rush.

Expert tips: If you want crispy garlic, slice it thinly and cook on medium-low heat for a longer time.

Step 2: Spinach witheres

Add a few spinach at a time and stir as you like. It looks too much at first, but it will cook very quickly. Continue to throw it in the gravel oil until it turns wilted and bright green, which usually takes 2-3 minutes.

notes: If there is too much liquid, you can boil the heat or pour out the excess heat.

Step 3: Complete and serve

After the spinach has wilted, season with salt and pepper and add a lot of lemon juice. That acid ties everything together and balances the richness in the oil. Heat directly from the skillet!

What is the best way to prevent stir-fried spinach from becoming watery?

Spinach releases a lot of moisture when cooking. To avoid excessive liquid, cook on medium-high heat and do not cover the pot. You can also drain any liquid at the end or briefly increase the heat to cook it.

Changes and recipe ideas

This garlic stir-fried spinach is unlimitedly adaptable. Once you’ve done a few times, try mixing it with these simple changes:

• Creamy Spinach: Add heavy cream, coconut milk, cream cheese or Greek yogurt to the end for a rich and comfortable version – with steak or pasta. When I make this version, I always add some Parmesan cheese.
• Spicy spinach: If you want extra heat, zoom in on the red pepper flakes or add a spoonful of Harissa or Sriracha.
• Tabooty spinach: Sprinkle with Parmesan, crushed feta or goat cheese before serving. It adds a salty buttery flavor that puts the dish in a notch.
• Garlic and Mushroom Spinach: Add the sliced ​​mushrooms and sauté with garlic until browned. Then add spinach – This combo is perfect for steak or chicken.
• Lemon chickpea spinach: Throw away a cup of drained canned chickpeas for more fullness, then finish with lemon zest and juice.
• Asian style spinach: Use sesame oil instead of olive oil and serve with soy sauce, sesame seeds and a little rice vinegar for easy rotation.

You can also swap spinach for other leafy greens such as kale, kale, or Swiss gaze, which will only increase cooking time and remove the hard stems first.

Serve with garlic stir-fried spinach

This is one of the aspects of almost everything. Here are some of my favorite pairings:

You can also fold spinach into eggs, spread it into a wrap or sandwich, or mix it into a cereal bowl for a quick weekday lunch. It can also be folded into an omelet or poured into an omelet with cooked rice or quinoa for a quick vegetarian meal.

Storage and leftovers

This is one of the best fresh dishes, but you can store leftovers:

• refrigeration: Store in sealed containers for up to 3 days.
• Reheat: Warm gently in a frying pan over low heat or microwave. If it looks dry, add water or broth.