Garlic and Chili Stir-Fried Greens with Lemon
A quick stir-fry of leafy greens with garlic and chili, brightened with fresh lemon juice, perfect for boosting immunity during cold season. This Mediterranean-inspired vegetarian recipe (vegan), ready in about 12 minutes, pairs olive oil, garlic cloves, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 4 cloves, thinly sliced garlic cloves
- 1/2 tsp red chili flakes
- 5 cups, washed and drained baby spinach
- 3 cups, chopped kale leaves
- 1/2 tsp sea salt
- 1 tbsp fresh lemon juice
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
- Step 2: Add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes, sauté for 1-2 minutes until fragrant and garlic edges turn golden but not burnt.
- Step 3: Add 5 cups baby spinach and 3 cups chopped kale leaves to the skillet, tossing continuously with tongs for 3-4 minutes until greens are wilted but still vibrant.
- Step 4: Season with 1/2 tsp sea salt and immediately remove from heat.
- Step 5: Drizzle 1 tbsp fresh lemon juice over the greens and toss gently before serving warm.
