Simple Sautéed Spinach

http://www.eatingwell.com/recipes/simple_saut_ed_spinach.html

From EatingWell:  September/October 2008

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.

6 servings, about 1/2 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

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

Preparation

1. 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.

Nutrition

Per serving : 68 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 3 g Protein; 2 g Fiber; 172 mg Sodium; 540 mg Potassium

Exchanges: 1 vegetable, 1 fat

Tips & Notes

• Note: 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