Spinach wilts down fast, which means you can go from a giant pile of leaves to a fiber-dense side dish in under ten minutes. The garlic isn't just for flavor either; it's carrying its own prebiotic punch. Throw it together while something else is cooking and don't be surprised if you eat half of it straight from the pan. Garlic shows up again in our roasted tomato and garlic sauce and garlic thyme roasted mushrooms, if you want to keep the theme going.
Ingredients
- 6 cups fresh spinach
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add garlic and cook 30 seconds until fragrant.
- Add spinach in batches, stirring until wilted, about 3-4 minutes total.
- Squeeze lemon juice over the top and season with salt and pepper.
Nutrition Facts (per serving)
| Calories | 90 |
| Total fat | 7g |
| Total carbohydrates | 4g |
| Dietary fiber | 2g |
| Protein | 2g |
| Sodium | 85mg |
Why This Is Good for Your Gut
Spinach provides insoluble fiber that adds bulk and supports regular digestion, along with folate that gut bacteria help the body absorb. Garlic is rich in inulin and allicin, a prebiotic fiber and a compound that together support the growth of beneficial bacteria like Lactobacillus while helping keep less favorable microbes in check.
Garlic and a hot pan turn a pile of spinach into a fiber-dense side worth eating straight off the stove. It also pairs well on a plate with roasted asparagus with garlic and lemon.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
