Garlic Sautéed Spinach

Vibrant green leaves, just wilted in the pan, coated in oil infused with golden garlic. The scent of fried garlic hits you immediately, while the leaves remain supple and juicy.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 261
• Protein: 8 g
• Carbs: 13 g
• Fat: 19 g

Ingredients

• 1000 g Spinach ( fresh, washed and dried )
• 8 piece Garlic ( finely minced )
• 4 tbsp Peanut oil
• 2 pinch Gray sea salt
• 2 tsp White sugar
• 2 tsp Sesame oil

Instructions

1. Preparing the spinach

   Wash the spinach thoroughly. Trim the larger stems if necessary. Dry them perfectly in a spinner; if they are wet, they will boil instead of stir-frying.

2. Infusing the garlic

   Heat the peanut oil in a wok or large pan. When the oil shimmers, add the garlic. As soon as it turns golden and fragrant, move to the next step. Do not let it blacken.

3. Quick stir-fry

   Add the spinach all at once. Stir constantly over high heat. The leaves should wilt but remain vibrant green. Add salt, sugar, and finish with a dash of sesame oil for shine.

Chef's tips

• Do not overcrowd the pan; work in two batches if necessary to maintain high heat.
• Drying is key: wet spinach releases juice and loses its texture.

Storage

Consume immediately. Sautéed spinach does not reheat well; it becomes mushy and grey.