How to Sauté Spinach-Lemon, Olive Oil Sautéed Spinach
Properly sautéed spinach is incredibly flavorful and delicious. It is the perfect way to sneak in those healthy greens on your plate. In this post I will share tips on how to sauté spinach quickly on the stovetop.
- 1 lb fresh baby spinach
- 2 tbs infused lemon olive oil or plain olive oil and add lemon
- 3 large garlic cloves thinly sliced or chopped
- salt and pepper to taste
- 1 tsp butter
- lemon squeeze of fresh lemon if you do not have infused lemon olive oil
Rinse and clean 1 pound of spinach throughly. If you have a lettuce spinner, spin it dry through the spinner. If you do not, pat and dry the spinach as much as possible.
In a large sauté pan or dutch oven pot, add 2 tbs olive oil.
Add 3 sliced or chopped garlic, and sauté over a medium heat until garlic is softened. Do not overcook the garlic into a dark brown.
Add spinach. Salt and pepper (to taste). Stir quickly with a spatula or wooden spoon. Cover with a lid and cook for about 2 minutes.
Uncover, stir again, and cook until spinach is perfectly wilted to your desired texture. (About 2 more minutes.)
If you did not have infused lemon olive oil, add a squeeze or two of fresh lemon juice and mix.
Add 1 tsp of butter and mix in until melted. If you like a little spice, sprinkle on some red chili flakes. Serve.
Calories: 100kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 99mg | Potassium: 641mg | Fiber: 2g | Vitamin A: 10665IU | Vitamin C: 32.6mg | Calcium: 116mg | Iron: 3.1mg