I make this as a side dish at least three times a week—that’s how much I love spinach, and how much I love it served this way. It’s easy, delicious, and great for you. The secret is the soy sauce; although it’s not Italian, it gives the spinach a fabulous salty kick.
Recipe information
Yield
4 to 6 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 large red onion, sliced
2 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (10-ounce) bags of prewashed spinach (about 10 cups)
Zest of 1 lemon
Preparation
Heat the oil in a very large pot over medium heat. Add the onion and garlic and cook until tender, about 8 minutes. Add the broth, soy sauce, red pepper flakes, salt, and pepper. Add one third of the spinach and cook until it begins to wilt, about 2 minutes. Continue adding the spinach one large handful at a time, sautéing just until it begins to wilt before adding more. Transfer the mixture to a bowl, sprinkle with lemon zest, and serve.
