Lemon Garlic Spinach

Source: Modified from a recipe at PBS

Servings per recipe: 3

Spinach is a great seasonal ingredient and this recipe highlights its great flavor!

View Nutrition Facts


  • 11 ounces spinach
  • 1 tablespoon olive oil
  • 3 large cloves garlic, peeled and minced
  • 1/4 teaspoon salt
  • black pepper (to taste)
  • 2 teaspoons lemon juice


Large bowl, large pot with lid, sharp knife and cutting board


1. Rinse spinach several times in a bowl of cold water, until no sand and grit settles to the bottom of the bowl.

2. Chop spinach into 2-inch pieces.

2. In a large pot, saute garlic in olive oil for one minute.

3. Add the spinach, salt and pepper, and stir to coat spinach leaves with the oil. Cover pot and cook for 2 minutes

4. Take lid off pot, and continue to stir and cook until all spinach is wilted, another minute.

5. Put spinach in a serving dish, squeeze lemon juice on top, and serve.

More About Spinach

How to Select

Choose fresh, crisp, green bunches with no evidence of insect damage.

How to Store

Remove blemished leaves, rinse, dry and refrigerate in a plastic bag with some air holes for use within 3-5 days. You can also blanch, cool, and freeze spinach in plastic bags.

How to Prepare

Rinse greens in cold water. Pat leaves between towels or use a salad spinner to dry leaves. Add to salads, wraps, pitas, and sandwiches. Steam, microwave, boil, sauté, stir-fry, braise, or purée. Add to casseroles, soups, dips, sauces, and pasta, rice, and egg dishes. Cook with olive oil, garlic, and lemon juice.