Wilted Spinach with Garlic and Lemon

Published by Deborah in theharvestkitchen.com 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.