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.
| Prep Time: | 20 minutes |
| Ready in: | 20 minutes |
| Yield: | 6 servings, about 1/2 cup each |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- 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.
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
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, high potassium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 68 cal | Carbohydrate Servings: | 0 | |||||
| Carbohydrates: | 4 g | Dietary Fiber: | 2 g | Cholesterol: | 0 mg | |||
| Fat: | 5 g | Sodium: | 172 mg | Saturated Fat: | 1 g | |||
| Protein: | 3 g | Potassium: | 540 mg | Monounsaturated Fat: | 4 g | |||
| Nutrition Bonus: | Vitamin A (180% daily value), Folate (46% dv), Vitamin C (45% dv), Iron & Potassium (15% dv). | |||||||
| Exchanges: | 1 vegetable, 1 fat | |||||||
