Servings: 3 Total time: 10 mins
6 ozs Baby Spinach, bagged
1 tbsp Extra Virgin Olive Oil
2 Garlic Cloves, peeled and thinly sliced
1 1/2 tsps Lemon Juice
1/4 tsp Sea Salt
1/8 tsp Red Pepper Flakes (optional)
Heat the olive oil in a skillet or Dutch oven over medium heat. Add garlic and cook for 30 seconds to 1 minute, or until fragrant. Don't let it burn!
Add spinach and stir for a few seconds. Cover with lid and cook for 2-4 minutes or until wilted.
Remove from the heat and add in the lemon juice, salt, and red pepper flakes (if using). Toss to coat.
Divide into servings and enjoy!
No Spinach: Use arugula, collard greens, baby kale, or watercress.
No Garlic: Omit or use garlic-infused oil.
Leftovers: Refrigerate in an airtight container for up to 3 to 5 days.