Red Meat Allergy Friendly Garlic Sardine and Spinach Skillet
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Learn more →Ingredients
2 servings
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 2 cans (4.4 oz each) sardines in olive oil, drained
- 6 oz fresh baby spinach (about 6 packed cups)
- 1 tbsp apple cider vinegar
- ½ tsp salt, or to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely — garlic can brown quickly.
- 2
Add the drained sardines to the skillet and break them into large chunks with a wooden spoon. Cook undisturbed for 1–2 minutes until lightly crisped on the bottom, then gently turn and cook 1 minute more.
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