Simple Sautéed Spinach  

Sautéing spinach (or other greens) with garlic and lemon (or vinegar) is a classic recipe that never goes out of style.  

2-tablespoon extra-virgin olive oil 4 finely sliced garlic cloves 20 ounces fresh spinach (note)  

Ingredient – 

1 tbsp lemon juice 1/4 tsp salt 1/4 tsp crushed red pepper  

Cook oil in a Dutch oven on medium. Sauté garlic for 1–2 minutes till it browns. Toss spinach in.   

Direction 1. 

Cover and cook 3–5 minutes to wilt. Remove from heat and add lemon juice, salt, and crushed red pepper. Serve shortly after coating.  

Baby spinach is harvested before large-leaved mature spinach. We appreciate mature spinach's strong texture in prepared recipes and serve soft,   

Tips

mild-flavored baby spinach raw or just wilted. These recipes work with baby and mature spinach (yields may vary); remove the rough stems from mature spinach before using.  

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