Simple Sauteed Spinach
Recipe from
EatingWell
Sauteed 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.
Servings:
6 servings, about 1/2 cup each
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
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2 tablespoonsextra-virgin olive oilsee savings
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4 clovesgarlic, thinly slicedsee savings
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20 ouncesfresh spinach, (see Note)see savings
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1 tablespoonlemon juicesee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspooncrushed red peppersee savings
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Directions
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:
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 information
Per serving: Calories 68, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Sodium 172 mg, Carbohydrate 4 g, Fiber 2 g, Protein 3 g, Potassium 540 mg. Daily Values: Vitamin A 180%, Vitamin C 45%, Iron 15%. Exchanges: Vegetable 1,Fat 1 Percent Daily Values are based on a 2,000 calorie diet.
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