Sauteed Spinach with Garlic

INGREDIENTS

• 1 pound baby spinach washed and well drained
• 10 cloves garlic whole cloves for easy removal
• 1/4 teaspoon crushed hot red pepper flakes optional, to taste
• 3/8 cup extra virgin olive oil divided
• salt to taste

DIRECTIONS

1. Saute garlic cloves in a 1/4 cup of extra virgin olive oil over medium heat. Once the cloves turn golden brown, remove with a slotted spoon and set aside.
2. To the same pan add the crushed red pepper flakes, then the spinach. Mix the spinach around with tongs then cover.
3. After 1-2 minutes the spinach will have wilted. Remove the lid and turn off the heat. Season with salt to taste.
4. Add a drizzle of extra virgin olive oil on the spinach before serving. Serve with the sauteed whole garlic cloves for anyone who might want them. Enjoy!

NOTES

• Sodium levels reflect the addition of 1 teaspoon of kosher salt.
• Add salt to taste, but keep in mind that green veggies taste way better with a good amount of salt!
• Feel free to drain any excess water before plating then drizzle more extra virgin olive oil top.
• The garlic cloves that were used to flavor the olive oil can be served with the spinach and eaten whole, or they can be discarded.
• Leftovers can be saved for up to 3 days and can be reheated in the microwave.