Ingredients for Spinach Saute
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How to Make Spinach Saute
- Wash and inspect 10 oz (280g) fresh spinach leaves, discarding any damaged or wilted leaves.
- Roughly chop any large spinach leaves into smaller, bite-sized pieces.
- Rinse the spinach thoroughly under cold water and set aside to drain.
- Bring 4 quarts (3.8 liters) of water to a boil in a 6-quart saucepan over high heat.
- Add 1 teaspoon of salt to the boiling water. Add the spinach and blanch for 2-3 minutes, until wilted but still bright green.
- Remove the spinach using a slotted spoon and immediately transfer it to a colander to drain. Rinse under cold water to stop the cooking process.
- While the spinach is draining, heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat.
- Add 2 cloves of minced garlic to the skillet and cook until fragrant and lightly golden, about 1 minute. Remove from heat immediately to prevent burning.
- Add the drained spinach to the skillet with the garlic. Return to medium heat and saute for 5 minutes, or until heated through and tender, stirring occasionally.
- Season generously with salt, freshly cracked black pepper, and a pinch of crushed red pepper flakes to taste.
- Serve immediately. Garnish with a lemon wedge, if desired.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
2g
Fat
1g
Carbs
1g
