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Wilted Spinach With Crispy Garlic


  • Prep time: 5 mins
  • Cook time: 12 mins
  • Ready time: 17 min




  • 8 cloves garlic, peeled and thinly sliced
  • 1/2 cup olive oil plus 2 tablespoons, divided
  • 3 (6-ounce) bags baby spinach
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper


Place sliced garlic and olive oil in a small saucepan and bring to a simmer over medium high heat. Once bubbling reduce to medium low and cook 5 to 8 minutes or until garlic is lightly browned and crispy. Remove garlic with a fork or slotted spoon and place on paper towel to drain.

Heat 2 tablespoons olive oil in a large sauté pan over medium high heat. Add spinach and cook for 2 to 4 minutes, stirring constantly, until wilted and warm. Season with salt and pepper.

Transfer spinach to a serving plate and garnish with crispy garlic slices.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies as well as the print magazine Joy of Kosher with Jamie Geller.

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