Simple Sautéed Spinach
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.
- 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
- 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
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
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- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 30 minutes or less
- September/October 2008