\n\t <\/p>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n
\n
\n\nWash 1 pound fresh spinach<\/span> well. Use a kitchen towel to fully remove liquid from spinach leaves. Remove and discard any large stems on the spinach.\u00a0<\/span><\/p>\n<\/li>\n\nIn a large non-stick stock pan (or dutch oven), heat 1 tablespoon extra virgin olive oil<\/span> over medium heat. Add in 3 cloves garlic<\/span> (minced) and cook for 30 seconds, or until JUST fragrant.<\/span><\/p>\n<\/li>\n\nAdd in spinach, packing it down a bit if needed. Gently stir with a wooden spoon to coat the spinach as best as you can with the oil. Turn heat to low, cover and cook for 2 minutes.<\/span><\/p>\n<\/li>\n\nRemove the lid, increase the heat to medium, add \u00bd teaspoon kosher salt<\/span>, \u00bd teaspoon black pepper<\/span>, and \u00bd teaspoon red pepper flakes<\/span>. Continue to saute, uncovered, stirring frequently with a wooden spoon, for 1-2 minutes, or until spinach is just wilted. <\/span><\/p>\n<\/li>\n\nRemove from heat and drain off any excess liquid from the pan, if needed. <\/span><\/p>\n<\/li>\n\nAdd juice of 1 medium lemon<\/span> (and optional 2 tablespoons golden raisins<\/span> OR 2 tablespoons grated Parmesan cheese<\/span> if desired). Taste and add additional salt if needed and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Raisins\/Parmesan Cheese<\/strong>: Both are optional ingredients and add to this dish when served as a side. Choose one, not both.<\/span>Remove Excess Liquid (crucial if adding to fillings in quiche, lasagna, etc)<\/strong>. After saut\u00e9ing the spinach, remove it from heat and it into a fine mesh colander, and gently push down with a wooden spoon to remove any liquid.\u00a0<\/span><\/span>Storage<\/strong>: Allow to cool, transfer to an airtight container, and store in the refrigerator for 3-4 days.\u00a0<\/span><\/div>\n<\/div>\n\n
Calories: <\/span>84<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>11<\/span>g<\/span><\/span>Protein: <\/span>3<\/span>g<\/span><\/span>Fat: <\/span>4<\/span>g<\/span><\/span>Sodium: <\/span>676<\/span>mg<\/span><\/span>Potassium: <\/span>697<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>10705<\/span>IU<\/span><\/span>Vitamin C: <\/span>33.5<\/span>mg<\/span><\/span>Calcium: <\/span>120<\/span>mg<\/span><\/span>Iron: <\/span>3.2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
This post was originally published in 2019 and updated in 2025.<\/em><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"Learn to make the best saut\u00e9ed spinach in just 10 minutes! Kissed with lemon and studded with garlic, this recipe using simple ingredients to deliver a flavor-packed, nutrient-dense dish that can be used in endless ways! Kristen\u2019s Key Tips for Saut\u00e9ed Spinach Wilted, soggy spinach is not at all appealing. But saut\u00e9ed spinach, when prepared […]<\/p>\n","protected":false},"author":1,"featured_media":156790,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[141],"tags":[60108,14416,9773,48354,46174,14190,14420],"dealstore":[],"offerexpiration":[],"class_list":["post-156789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-budget-food","tag-egg-free-recipes","tag-garlic","tag-lemon","tag-nut-free","tag-sauteed","tag-soy-free","tag-spinach"],"yoast_head":"\n
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