Good 'n healthy Sauteed Spinach
March 18, 2020
Tasty and tender, the secret to this perfect side dish is a quick turn in a hot skillet.
Spinach is not just for salads. Now is the time to get out the skillet and sauté up the fresh, leafy greens of this super nutrient packed with iron, Vitamins A and C and so much more.
You will be amazed how easy and good.
There are so many variations to preparing this side dish: Sauté sliced onions, red bell pepper strips or garlic; add a pinch of crushed dried red pepper flakes; substitute a few teaspoons of soy sauce or balsamic vinegar for the lemon juice; or sprinkle a few tablespoons of parmesan cheese to serve.
Preparation Time: 3 minutes
Cooking Time: 7 minutes
Total Time: 10 minutes
- 10 oz. fresh baby spinach, washed and drained (prepackaged spinach is usually washed)
- 1 Tablespoon extra-virgin olive oil
- 3 oz. fresh mushrooms, sliced (white, cremini, shitake), optional
- ¼ teaspoon salt
- 1 Tablespoon slivered almonds, optional
- 1-2 Tablespoons fresh lemon juice
- Black pepper to taste
- Heat large skillet over high heat and add olive oil.
- Add mushrooms and sauté several minutes until mushrooms are soft, about 5 minutes. Stir in slivered almonds, if desired.
Note: If eliminating the mushrooms and almonds, skip this step.
- Add spinach and salt and sauté, turning spinach with tongs as it cooks.
- As soon as spinach is wilted, it is done, about 2 minutes.
- Remove from skillet and plate. Sprinkle with lemon juice and black pepper and serve immediately.
Makes about 2 cups. Double recipe as needed.
Per 1 cup serving: 104 calories; 7.7g total fat (1.1g saturated, 1.0g polyunsaturated, 5.0g monounsaturated); 404.4mg sodium; 0.0mg cholesterol; 7.6g carbohydrate; 3.6g fiber; 1.7g sugars; 5.2g protein; 197.1mg potassium.