- Calories: 70
- Protein: 2 g
- Total Fat: 4.5 g
- Unsaturated Fat: 4 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 4 g
- Dietary Fiber:2 g
- Total Sugar: 0 g
- Natural Sugar: 0 g
- Added Sugar: 0 g
- Sodium: 150 mg
Spinach is a stellar super food, rich in antioxidants that protect your eyes, bones, hair and nails. And of course, it’s totally delicious. I used it to create this super simple side, which works well with a variety of entrées. Whip it up and consider adding a few optional toppers depending on your guests.
- Prep time
- Total Time
- • 2 tablespoons extra virgin olive oil
- • 1 shallot, finely chopped, optional
- • 4 cloves garlic, finely minced
- • 1¼ pounds baby spinach leaves (two 10 ounce bags)
- • ¼ teaspoon kosher salt (or more to taste)
- • ¼ teaspoon ground black pepper (or more to taste)
- • Fresh lemon juice
- • Crushed red pepper flakes, optional
- • Fresh grated Parmesan, optional
In a very large pot or Dutch oven, heat the oil and sauté the optional chopped shallot until soft, about 3 minutes. Add the garlic for the last minute (so it becomes fragrant and slightly browned, but doesn’t burn).
Add the spinach, salt and pepper and toss. Cook for 2 minutes.
Turn the heat to high, and cook the spinach for another minute or so, stirring continuously, until all the spinach is wilted and well sautéed.
Taste, and season with additional salt and pepper as needed. You can also add a squeeze of fresh lemon juice to brighten it up (start with 1 tablespoon and increase from there).
Other optional toppers include a sprinkling of crushed red pepper flakes and fresh grated Parmesan.
Nutrition analysis courtesy of Genesis® R&D