Simple Sauteed Spinach

Preparation

1. Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1-2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3-5 minutes.
2. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.

Tips

1. 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.

2. Weights & Measures:

• 10 ounces trimmed mature spinach=about 10 cups raw
• 10 ounces baby spinach=about 8 cups raw

Per serving: 68 calories; 5 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 4 g carbohydrates; 3 g protein; 2 g fiber; 172 mg sodium; 540 mg potassium

Nutrition Bonus: Vitamin A (180% daily value), Folate (46% dv), Vitamin C (45% dv), Iron & Potassium (15% dv).

Exchanges: 1 vegetable, 1 fat

Contributed by: EatingWell.com

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.