3 tablespoons extra virgin olive oil

4 cloves garlic, minced

2 teaspoons TUSCAN SEA SALT

1 ½ pounds washed baby spinach leaves

Juice from ½ lemon


  1. Heat the olive oil over medium-low heat in a large 10-to-12-inch straight-sided skillet. Add the garlic and 1 ½ teaspoons on the TUSCAN SEA SALT and sauté until fragrant, about 1 minute.
  2. Raise the heat to medium. Working in batches, add about 1/3 of the baby spinach leaves to the skillet and cook, stirring, until just wilted. Repeat the process until all the spinach has been added and the last batch wilted.
  3. Squeeze the juice from the half lemon over the spinach and sprinkle with the remaining ½ teaspoon of TUSCAN SEA SALT. Serve hot.

Serves 4

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.


Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.