AIP Friendly Garlic-Herb Sautéed Spinach
Few side dishes come together this quickly and still manage to taste this good. A generous pour of olive oil, thinly sliced garlic, and fresh thyme hit the skillet first, building a fragrant, golden base before the spinach ever touches the pan. Ten ounces of baby spinach gets folded in a handful at a time, wilting down into something silky and vibrant in just a couple of minutes. A squeeze of fresh lemon juice at the end lifts the whole thing, cutting through the richness of the oil and making every bite feel bright and clean. The autoimmune protocol can make finding satisfying sides tricky — no grains, no nightshades, no dairy — but this one checks every box without any substitutions or workarounds required. Every single ingredient here is straightforwardly compliant, so there's no label-reading or second-guessing involved. Serve it alongside your protein of choice and it's a complete, nourishing plate for four in under ten minutes flat.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp fresh thyme leaves
- 10 oz baby spinach
- 1 tbsp fresh lemon juice
- ¼ tsp salt, or to taste
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the sliced garlic and thyme leaves and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the garlic can brown quickly.
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