AIP Friendly Garlic & Lemon Wilted Spinach
Simple, vibrant, and ready in under ten minutes, this garlicky wilted spinach is the kind of side dish that makes a weeknight feel effortless. Thinly sliced garlic goes golden in olive oil before a generous pile of baby spinach tumbles in, wilting down into something silky and deeply savory. A squeeze of fresh lemon juice at the end brightens the whole pan and keeps the flavors clean and lively. Every single ingredient here is naturally compliant with the autoimmune protocol — no grains, no nightshades, no dairy, no eggs, nothing to second-guess. That can be surprisingly hard to pull off with a dish that still tastes this satisfying, but the combination of good olive oil, garlic, and citrus does all the heavy lifting. It serves four as a side and pairs beautifully with simply cooked proteins or roasted root vegetables. If you have lemon zest on hand, don't skip it — that optional half teaspoon adds a fragrant pop that takes the whole dish up a notch.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 10 oz baby spinach
- ¼ tsp fine sea salt
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the slices can brown quickly.
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