Sautéed Garlic Spinach

Why This Is Strictly Keto

Spinach, olive oil and garlic — nothing else is needed. Leafy greens are among the lowest-carb vegetables, and olive oil adds healthy fat for a side dish that pairs with any protein.

Ingredients

• 1 lb fresh baby spinach (about 16 cups)
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• Pinch of red pepper flakes (optional)
• 1/4 teaspoon sea salt, or to taste
• 1 tablespoon fresh lemon juice

Instructions

1. Warm the garlic: Heat the olive oil in a very large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook 30–60 seconds until fragrant, without letting the garlic brown.

2. Wilt the spinach: Add the spinach in handfuls, tossing with tongs as each batch wilts to make room for the next. Cook 2–3 minutes total, until just wilted.

3. Season: Remove from the heat, sprinkle with salt and lemon juice, and toss.

4. Serve: Serve immediately; drain any excess liquid with a slotted spoon if desired.

Nutritional Info (per serving, approximate)

Tips

• Washed, dried spinach sautés better — too much water steams the leaves.
• Do not overcook; spinach turns dull and watery after a few minutes.
• A pinch of nutmeg or a spoonful of butter at the end adds richness.