Lately, I’ve been posting recipes for so many rich and decadent dishes, that I decided it’s high time I post a recipe for a healthy and amazing side dish, Sauteed Spinach and Garlic. Depending on how old you are, I’m sure that you remember that Popeye made himself super strong from eating spinach. But did you also know, that it’s listed at the top of the rankings of the world’s healthiest vegetables? That’s because it’s an excellent source of Vitamin K, Manganese, Folate, Calcium, Magnesium, Iron and Vitamins B2, B6, B1 and C. It’s also a good source of dietary fiber and protein.
I confess that I didn’t always like spinach. In fact, I remember in grade school stuffing it in my empty milk carton, so the nuns wouldn’t see that I didn’t eat it. Of course, now I feel a little silly, but back then, no way would I touch it. Of course, this simple fresh Sauteed Spinach recipe doesn’t come close to tasting like the canned spinach they served in the school cafeteria way back then. Not only is this Sauteed Spinach and Garlic recipe quick and easy, it’s the very definition of healthy perfection!
Sauteed Spinach and Garlic would be a perfect side dish to prepare for a romantic Valentines Dinner. It would be delicious paired with Crab Mornay in Puff Pastry Shells, Chili Rubbed Ribeye Steak with Maple Bourbon Butter, and for dessert, Chocolate Pots de Creme.
Have I convinced you? Are you ready to get started? Ok then, gather your ingredients which include: baby spinach leaves, olive oil, garlic, kosher salt, black pepper, unsalted butter, and lemon zest and juice.
First, rinse your spinach leaves really well under cold running water, and allow them to dry. You can use a salad spinner to speed up this step.
In a very large pot over low heat, add the olive oil and grated garlic. Cook for about 1 minute stirring constantly to ensure your garlic doesn’t burn.
Add the spinach, and kosher salt and pepper and using tongs, toss well until the spinach leaves are coated with the garlic and oil. Cover and cook for 2 minutes.
Uncover the pot, stir well and turn the heat to high. Continue cooking and stirring the spinach for another minute or so, or until the spinach is completely wilted and bright green.
To serve, top with a pat of unsalted butter, a pinch of lemon zest, and a drizzle of lemon juice.
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