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Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Wilted Spinach with Garlic and Lemon

Published by Deborah in on February, 2016

I have been making this Wilted Spinach with Garlic and Lemon as a side dish for years.  It really goes great with salmon and grilled chicken.  I used to order it all the time “to go” at my favorite Italian restaurant in Costa Messa.  They’d have balls of it wrapped with lemon wedges for take-out.


  • 2 large bunches of spinach
  • 2 tablespoons of extra-virgin olive oil
  • 2 cloves garlic, smashed and minced
  • Salt and freshly ground black pepper to taste
  • 1 lemon


  1. Rinse the spinach well and trim off any tough stems.
  2. Quickly steam the spinach until the leaves gently wilt.
  3. Refresh under cold water - then drain and pat dry with paper towels to remove excess water.
  4. Heat the olive oil in a large skillet.  Add the garlic and cook on low until the garlic starts to turn golden.
  5. Add the spinach and cook for just a minute or two stirring with a spatula so the spinach absorbs the flavors of the olive oil and garlic.  (You don't want to over-cook the spinach).
  6. Remove from heat.
  7. Squeeze the juice from 1/2 a lemon over the cooked spinach.  Add salt and freshly ground black pepper to taste.
  8. Serve with wedges of lemon.