Simple Sautéed Spinach

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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.

Simple Sautéed Spinach
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 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

Directions
  1. 6 servings, about 1/2 cup each

  2. 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.

  3. 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.


Nutritional Facts

Servings
6
Per serving
Calories
68
Carbohydrates
4g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
3g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
540mg
Sodium
172mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
0
Vitamin A (180% daily value)
Folate (46% dv)
Vitamin C (45% dv)
Iron &amp
Potassium (15% dv).

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