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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.

Source: EatingWell Magazine, September/October 2008


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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 Facts

about 1/2 cup
65 calories; protein 2.7g; carbohydrates 3.7g; dietary fiber 2.1g; sugars 0.5g; fat 5.1g; saturated fat 0.7g; vitamin a iu 8892.5IU; vitamin c 27.6mg; folate 183.9mcg; calcium 93.9mg; iron 2.6mg; magnesium 74.9mg; potassium 531.5mg; sodium 171.6mg; thiamin 0.1mg.

1 vegetable, 1 fat