Price Chopper Recipes

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Simple Sauteed Spinach

EatingWell

Sauteed spinach (or any greens) with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach shine and will never go out of favor.

Yield: 6 servings, about 1/2 cup each

Preparation Time: 20 minutes

Ingredients

2 Tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
20 ounces fresh spinach (see Note)
1 Tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

Nutrition Facts

Yield: 6 servings, about 1/2 cup each

Approximate Nutrient Content per serving:

Calories: 68
Calories From Fat: 45
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 172mg
Total Carbohydrates: 4g
Dietary Fiber: 2g
Protein: 3g

Vitamin A (180% daily value), Folate (46% dv), Vitamin C (45% dv), Iron & Potassium (15% dv).

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.

Note:
Baby spinach is immature or young spinach--its harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw

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Price Chopper Recipes

http://www.pricechopper.com/Recipes/Detail/30215/

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