Simple Sautéed Spinach

By Logo inline

Sautéed spinach with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach shine. Try this recipe with other favorite greens too!

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
4 g
Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Protein
3 g
Cholesterol
0 mg
Dietary Fiber
2 g
Potassium
540 mg
Sodium
172 mg
Added Sugars
0 g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
0
Vitamin A 180% daily value
Folate 46% daily value
Vitamin C 45% daily value
Iron 15% daily value
Potassium 15% daily value

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

american saute side dishes spring summer thanksgiving vegetarian winter eatingwell side dish vegetables quick new years birthday christmas easter easy entertainment fall fathers day housewarming kid-friendly mothers day neuropathy complications

4 replies