Garlic Spinach

By: Mi Ae Lipe
Posted on: 10/11/2015

This is a decidedly robust—but delicious—side dish, with lots of fresh garlic and succulent spinach. After consuming it, don’t have a job interview or plan to meet the Queen of England the next day. Feel free to adjust the amount of garlic to your personal preference!

Garlic Spinach

Garlic Spinach

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Course Side Dishes
Cuisine American, Gluten-free, Vegan, Vegetarian
Servings 3


  • 1 tbsp olive oil
  • 3 to 8 cloves garlic or 4 to 6 green garlic scapes
  • many shakes of freshly ground black pepper
  • several spritzes of Tabasco sauce
  • 2 pounds (2 to 3 large bunches) spinach leaves


  • Heat the olive oil in a large skillet or wok on medium heat. Mince or chop the garlic (I use a miniature food processor) and add it to the oil. Sauté for 1 to 2 minutes, until the garlic begins to heavily perfume the kitchen (but be careful not to let it burn, or it will turn bitter).
  • Add the pepper and Tabasco sauce to the sizzling oil and garlic and let cook for about ½ minute. Then add enough spinach to fill the pan, stirring in more as it wilts and shrinks. Cook the spinach on medium-high heat for another 2 to 3 minutes, or until it has all wilted but is still a healthy green color.
  • Remove from the heat immediately and serve while piping hot.


— Mi Ae Lipe
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Garlic Spinach


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