Sautéed Spinach

Sautéed Spinach

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From: Diabetic Living Magazine

This 15-minute spinach side dish is quick, simple, and oh-so delicious. Fresh spinach is wilted in batches with lemon peel, garlic, and chicken broth. Serve this to a vegan crowd by using vegetable broth.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons olive oil, divided
  • 2 teaspoons finely shredded lemon peel, divided
  • 2 cloves garlic, thinly sliced, divided
  • 1 pound packaged fresh baby spinach, divided
  • ¼ cup reduced-sodium chicken broth, divided
  • ⅛ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add half of the lemon peel and half of the garlic to skillet. Add half of the spinach, tossing quickly to combine.
  2. When spinach starts to wilt, add half of the broth. Continue cooking and tossing until spinach is wilted. Transfer to a serving bowl; cover and keep warm. Repeat with the remaining oil, lemon peel, garlic, spinach, and broth.
  3. Sprinkle wilted spinach with salt, tossing quickly to combine.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 50 calories; 3 g fat(0 g sat); 3 g fiber; 5 g carbohydrates; 4 g protein; 220 mcg folate; 0 mg cholesterol; 1 g sugars; 10,634 IU vitamin A; 34 mg vitamin C; 116 mg calcium; 3 mg iron; 198 mg sodium; 640 mg potassium
  • Nutrition Bonus: Vitamin A (213% daily value), Vitamin C (57% dv), Folate (55% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

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