Garlic and Chili Stir-Fried Spinach with Black Pepper

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick stir-fry featuring garlic, chili, and black pepper to create a spicy, aromatic dish that supports respiratory health. This Asian-inspired stir-fry recipe, ready in about 10 minutes, pairs fresh spinach leaves, garlic cloves, thinly sliced, fresh red chili, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 2, 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.

Prep: 5 min Cook: 5 min Serves 2 Asian cuisine 80 cal/serving

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Ingredients

10 oz fresh spinach leaves
4 garlic cloves, thinly sliced
1 small fresh red chili, thinly sliced
2 tbsp vegetable oil
1 tsp black pepper, freshly ground
1/2 tsp salt

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 4 thinly sliced garlic cloves and 1 small thinly sliced fresh red chili, sautéing for 1 minute until fragrant but not browned.
Step 2: Add 10 oz fresh spinach leaves, tossing continuously to wilt the greens evenly, about 2-3 minutes.
Step 3: Season with 1/2 tsp salt and 1 tsp freshly ground black pepper. Stir-fry for another minute until spinach is tender and coated with the aromatic seasoning.
Step 4: Remove from heat and serve immediately as a spicy side dish to help clear nasal passages.