Sauteed Spinach
Servings: 5 servings
Calories: 104cal
Equipment
Ingredients
- 16 ounces raw spinach leaves
- 3 Tablespoons chopped shallots
- 2 Tablespoons minced garlic
- 3 Tablespoons olive oil
- garlic salt to taste
Instructions
- Add olive oil to skillet. Heat over medium-high until shimmering.
- Add garlic and shallots and saute for 2 minutes.
- Add spinach to the skillet and season with garlic salt to taste.
- Cook spinach, turning often, until all leaves are wilted and warmed through.
Notes
- Spinach shrinks considerably when cooked. It may look like a ton of leaves to begin with, but the volume will decrease drastically once it’s done.
- You can use either baby spinach or mature spinach. I recommend trimming mature spinach stems before cooking.
- Optionally garnish sauteed spinach with either lemon juice, parmesan cheese, or crumbled bacon. Spinach pairs well with proteins like chicken, pork, beef, and seafood. You can also toss your sauteed spinach into omelets or mix it into scrambled eggs for breakfast.
Nutrition
Serving: 1serving | Calories: 104cal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 73mg | Potassium: 539mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8507IU | Vitamin C: 27mg | Calcium: 98mg | Iron: 3mg
