Eosinophilic Esophagitis Friendly Garlic-Herb Sautéed Spinach
Total time12 min
Prep time5 min
Cook time7 min
4.8(22)
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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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