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.



by 7  people


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Ingredients
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    2   tablespoons 
    extra-virgin olive oil
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    4   
    cloves garlic, thinly sliced
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    20   ounces 
    fresh spinach, (see Note)
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    1   tablespoon 
    lemon juice
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    crushed red pepper

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:

1.
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.
2.
Weights & Measures:
3.
10 ounces trimmed mature spinach=about 10 cups raw
4.
10 ounces baby spinach=about 8 cups raw
Nutrition information
Per Serving: cal. (kcal) 68, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 4, Monosaturated fat (g) 4, fiber (g) 2, pro. (g) 3, vit. A (IU) 8746, vit. C (mg) 27, sodium (mg) 172, Potassium (mg) 540, iron (mg) 3, Vegetables () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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