Eosinophilic Esophagitis Friendly Lemon Sautéed Spinach
Total time13 min
Prep time5 min
Cook time8 min
4.7(27)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 10 oz baby spinach
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp fine sea salt, or to taste
- ⅛ tsp ground ginger
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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