Sautéed Spinach with Garlic and Lemon
This Sautéed Spinach with Garlic and Lemon is one of the quickest, easiest vegetable side dishes you'll ever make. A delicious way to boost your menu with fiber and nutrients.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Side Dish, Vegetable
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Keyword: sauteed spinach
Servings: 4
Calories: 94kcal
Author: Valerie Brunmeier
Add the olive oil to a large, deep skillet and place over MEDIUM heat. Add the garlic and cook, stirring, for a minute or two or just until fragrant. Reduce heat a little, if needed, to avoid burning the garlic.
Add the spinach, a handful at a time, packing it down into the pan with your hand. It will be a great big mound but will cook down quickly. Use tongs to move the spinach around and toss it in the garlic olive oil. Cover the skillet briefly, 30 seconds or so, just until the spinach begins to cook down. Remove the cover and toss again. Remove from the heat just as soon as the spinach is mostly wilted. Pour off excess liquid from the bottom of the skillet, if needed. Season with salt and pepper, to taste and add the lemon juice. Toss well to combine. Sprinkle with a little crushed red pepper flakes, if desired, and serve immediately.
Baby spinach typically comes prewashed and has less substantial stems than regular spinach. It’s ready to cook straight from the package without any prep. If you are using bulk spinach, be sure to rinse it well and spin it dry in a salad spinner. If using regular spinach, trim and discard any thick stems.
Calories: 94kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 236mg | Potassium: 658mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10636IU | Vitamin C: 39mg | Calcium: 119mg | Iron: 3mg