Simple Sauteed Spinach

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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Simple Sauteed Spinach

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


    Prep: 20 min Total: 30 min (Quick)
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    • 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.


    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

    nutritional information

    2 g
    5 g
    Saturated Fat:
    1 g
    4 g
    3 g
    172 mg
    Monounsaturated Fat:
    4 g
    1 vegetable, 1 fat
    0 g
    Carbohydrate Servings:
    540 mg
    Nutrition Bonus:
    Vitamin A (180% daily value), Folate (46% dv), Vitamin C (45% dv), Iron & Potassium (15% dv).
    Added Sugars:
    0 g
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