Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Simple Sautéed Spinach

:  September/October 2008

Your rating: None Average: 4.2 (101 votes)

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.


READER'S COMMENT:
"Easy to make, and absolutely delicious! "
Simple Sautéed Spinach Recipe

Makes: 6 servings, about 1/2 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

More Healthy Recipe Ideas

You Might Also Like

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.

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

Nutrition

Per serving: 68 calories; 5 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 172 mg sodium; 540 mg potassium.

Nutrition Bonus: Vitamin A (180% daily value), Folate (46% dv), Vitamin C (45% dv), Iron & Potassium (15% dv).

Exchanges: 1 vegetable, 1 fat


More From EatingWell

Recipe Categories

Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Vegan
Vegetarian
Publication
September/October 2008
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner