Simple Sautéed Spinach

  • Serves: 6 servings, about 1/2 cup each

  • Prep Time: 20 minutes


Description

Sautéed spinach (or any greens) with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach shine and will never go out of favor.

Ingredients

2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
20 ounces fresh spinach (see Cook Tips)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

Cooking Instructions

Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.

Cook's Tip

Baby spinach is immature or young spinach—it’s harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Weights & Measures:
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw


Nutritional Analysis
Per serving
Calories Per Serving
68
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Sodium
172 mg
Carbohydrates
4 g
Fiber
2 g
Protein
3 g
Potassium
540 mg

Dietary Exchanges


1 vegetable, 1 fat



© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.