Crispy Garlic Spinach with Chile Oil and Parmesan
Ingredients
- 10 ouncesfresh spinach
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 3 tablespoonsolive oil
- 1 wholelemon
- ½ cupParmesan cheese
- ·salt
- ·black pepper
Prep
- 01
Mince 6 garlic cloves.
- 02
Grate or shave 1/2 cup Parmesan cheese.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add 6 minced garlic cloves and 1/2 teaspoon red pepper flakes, stirring constantly for about 1 minute until fragrant and just beginning to turn golden—do not burn.
- 02
Add 10 ounces fresh spinach in batches, stirring as each batch wilts (about 2-3 minutes total). The spinach will release moisture; keep cooking and stirring until the liquid mostly evaporates and the spinach begins to crisp at the edges, about 5 minutes.
- 03
Season generously with salt and black pepper to taste. Squeeze the juice of 1 lemon over the spinach and toss to combine.
- 04
Transfer to a serving dish and top with 1/2 cup grated Parmesan cheese. Serve immediately while crispy and warm.
Spice Tips
For more heat, increase the red pepper flakes to 3/4 teaspoon or add a pinch of cayenne at the end. For a smoky kick, try 1/4 teaspoon smoked paprika alongside the pepper flakes. A tiny drizzle of hot sauce or a few dashes of Aleppo pepper stirred in just before serving adds complexity without overwhelming the dish.
Spinach releases a surprising amount of water—don't rush the cooking phase. Keep the heat medium to medium-high so the oil stays hot enough to crisp the spinach without burning the garlic. This pairs beautifully with crusty bread, pasta, or grilled fish.