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Chile-Garlic Spinach


A little chile, a little garlic, and you've got a nice side of spinach for your dinner of broiled fish, baked chicken, or sauteed shrimp.

  • Servings: 4

Photography: Standard

Source: Everyday Food, January/February 2012


  • 2 teaspoons vegetable oil
  • 1 small red chile, such as Fresno or serrano, thinly sliced
  • 1 garlic clove, thinly sliced
  • 10 ounces spinach (10 cups)
  • Coarse salt
  • Lemon wedges


  1. In a large skillet, heat oil over medium-high. Add chile and garlic, and cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing constantly, until wilted, 1 to 2 minutes. Season with salt. Serve with lemon wedges.

Cook's Notes

Good with broiled fish, baked chicken, or sauteed shrimp.

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