Simple Sautéed Spinach

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Simple Sautéed Spinach

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.

Yield: 6 servings, about 1/2 cup each
Active Time: 20
Total Time: 20

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

Preparation

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

Nutrition Per Serving

calories 68
fat 5 g (1 g sat, 4 g mono)
cholesterol 0 mg
carbohydrates 4 g
protein 3 g
fiber 2 g
sodium 172 mg
potassium 540 mg

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

Carbohydrate Serving

Exchanges 1 vegetable, 1 fat

From EatingWell September/October 2008