Spinach with Garlic and Lemon

Spinach with Grilled Garlic and Grilled Lemon Slices

One of our favourite ways of serving spinach is cooked with garlic and lemon juice. Quick and easy, it suits our style, and is s0 very delicious. Serve with a chickpea dish or one with cannellini beans. Or layer onto chickpea flour pancakes, enfold into roasted vegetable wraps, or top a dish of dal.

I have added lemon flesh and grilled lemon and garlic to this dish, but if you don’t have the time, just add lemon juice instead of the flesh, and omit the grilled lemon slices and grilled garlic.

Similar dishes include Every Meal some Simple Greens, Spinach with Roasted Sesame Seeds, Chickpeas and Spinach, and Buttery Spinach Stems.

Browse all of our Spinach recipes, or explore our Late Winter dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Spinach with Grilled Garlic and Grilled Lemon Slices

Spinach with Garlic and Lemon

extra virgin olive oil
4 – 6 cloves garlic
2 bunches spinach, chard or other greens, washed
1.5 lemons
sea salt to taste

Prepare 1 lemon by trimming the top and bottom with a small sharp knife, then removing the peel and pith by cutting from top to bottom along the curve of the lemon. When the lemon is peeled, separate the segments by cutting between the membranes. Chop the segments roughly.

Chop 3 or 4 cloves of garlic finely.

Put sufficient olive oil into a large saucepan to lightly cover the base.  Over low heat, add the garlic and a little salt and cook over low heat until the garlic is soft but not browned.

Add the spinach or chard leaves to the sauteing garlic and let cook in their own juices. Add a splash of water if they need it. When the leaves are soft and most of the liquid evaporated, add about half of the lemon pieces and toss with sea salt and black pepper. Taste, and add more lemon if desired.

While the greens are cooking, put a ridged grill pan on to heat. Slice half of the remaining lemon into slices, and slice a couple of garlic cloves lengthwise. Toss the lemon and garlic with a little olive oil and then grill until grill marks are on both sides. Set aside.

Once cooked, serve the greens at once in a bowl with the juices from the pan and top with the grilled lemon slices and grilled garlic slices.

recipe notes and alternatives
Occasionally I find round, single bulb garlic, which is sweet and nutty in flavour. These are the ones that I used in this dish today.

A little chopped shallot can be added with the garlic to the pan and sauteed with them before the spinach is added.

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