Simple Sauteed Spinach

Simple Sauteed Spinach

11 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 20 ounces fresh spinach, (see Note)
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper

Preparation

  • Active

  • Ready In

  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.
  • 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

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 65 calories; 5 g fat(1 g sat); 2 g fiber; 4 g carbohydrates; 3 g protein; 184 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 8,892 IU vitamin A; 28 mg vitamin C; 94 mg calcium; 3 mg iron; 172 mg sodium; 531 mg potassium
  • Nutrition Bonus: Vitamin A (178% daily value), Vitamin C (47% dv), Folate (46% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

Reviews 11

January 24, 2017
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By: Tim Mitchell
I made this Spinach Dish the other night to go with My Mom's Pot Roast and I Gotta Tell You Guys that the two were a perfect match. The only thing that I changed was the garlic, and that was only because I did this recipe at the last minute. So, I didn't have time to slice any garlic so I used one of those little cups of Garlic Sauce that you get in your box of Pizza when you order out. I tend to have 2 or 3 in the fridge since I don't use a whole one on the Pizza. Anyway, I used about a third of one of those little Garlic Sauce Tubs. I heated some of it with the Olive Oil and I Drizzled some over the Spinach before I turned it over to coat it in the oil. And it turned out Wonderfully I'm especially pleased with the fact that My Mother absolutely loves it. And this in turn will go a long way in helping me get my Mother to eat more vegetables. Thanks so much. This will truly be a staple in this house from now on.
October 03, 2013
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By: EatingWell User
Delicious and easy! I pulled a roast chicken out of the oven half an hour ago & decided on spur of the moment I should cook some spinach to go with it. Not being a lover of cooked spinach (but I happen to have a huge bunch of the stuff & I'm trying to be healthier!) I popped online for a quick, simple recipe and immediately found this one! Along with mashed potatoes, this spinach dish was perfect with the chicken! I added onion (browned with the garlic) and a dash or two of soy sauce at the end. Half an hour later and it's been eaten & I wish I'd made more! It was so delicious I wolfed it down before the chicken or taties even got a look in! That's really impressive - to turn spinach into something I wanted to eat first! Big bonus was how quick & easy it was to make. Thank you! Pros: Easy, quick & healthy
April 06, 2013
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By: EatingWell User
Very yummy and pretty. Be careful not to over cook garlic before adding spinach.
March 05, 2013
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By: EatingWell User
Mmmmmmmmmm! MMMMM NOM NOM NOM YUMMY NOM!!!!!!!!!!!!! I just made this. Tastes sort of Asian and is completely satisfying. It makes you feel like you're a five-star chef. That's how delicious it is. It's also SO easy to make--took me less than 7 minutes. I added mushrooms to mine to add to the volume, because the spinach shrinks really fast. Pros: Fast, tasty
February 02, 2013
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By: EatingWell User
So simple and tasty Super easy to make, healthy and very tasty The hot pepper and lemon juice work beautifully together with the spinach. I added a pinch of grated parmesan, for just a bit extra zing. Pros: Quick and easy, almost always have ingredients on hand
March 21, 2012
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By: EatingWell User
My favorite! Have made this recipe three times in one week. It is definitely one of my favorite vegetables to have with lunch or dinner. I could eat it every day if my husband let me! ;). The red pepper really gave it that kick (I added a little extra too). Pros: Healthy, easy, delicious Cons: None
February 27, 2011
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By: Snowlvr
Very Good A little too much lemon juice jor my taste. Next time I want to try it with Basalmic Vinegar. Pros: Quick, easy, healthy
July 06, 2010
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By: mirandam
Easy to make, and absolutely delicious!
April 20, 2010
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By: moondancepastor
As a side dish to herb crusted mahi mahi, simply delicious. It was very easy to make.