Side Dishes Vegetable Side Dishes Healthy Greens Side Dish Recipes Healthy Spinach Side Dish Recipes Simple Sautéed Spinach 4.9 (10) 9 Reviews Sautéed 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. By Stacy Fraser Stacy Fraser Stacy Fraser is an independent culinary professional based in Charlotte, Vermont. She was a kitchen manager at Burlington’s Penny Cluse Cafe for five years before joining the team at EatingWell, where she was test kitchen manager for 13 years. EatingWell's Editorial Guidelines Updated on October 30, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Cook Time: 10 mins Total Time: 10 mins Servings: 6 Yield: 6 servings, about 1/2 cup each Nutrition Profile: Low-Carb Diabetes-Friendly Dairy-Free Healthy Pregnancy Healthy Immunity Low-Sodium Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 20 ounces fresh spinach (see Note) 1 tablespoon lemon juice ¼ teaspoon salt ¼ teaspoon crushed red pepper 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. Frequently Asked Questions What is baby spinach and is it healthy? Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. Spinach delivers a wealth of important nutrients, including folate and vitamins A, C and K. Cooked spinach ups the nutritional value and amount of those nutrients—and it adds an excellent dose of calcium, iron and potassium. Regularly eating spinach has been linked with reduced blood pressure and healthy eyes, skin and bones.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. Here are some weights and measures to go by:10 ounces trimmed mature spinach = about 10 cups raw10 ounces baby spinach = about 8 cups raw Is this dish gluten-free? Yes, this dish is gluten-free. What should I serve with Simple Sautéed Spinach? Just about everything pairs well with spinach. Serve with chicken, beef, seafood, eggs, beans or tofu. Originally appeared: EatingWell Magazine, September/October 2008 Rate It Print Nutrition Facts (per serving) 65 Calories 5g Fat 4g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1/2 cup Calories 65 % Daily Value * Total Carbohydrate 4g 1% Dietary Fiber 2g 8% Total Sugars 1g Protein 3g 5% Total Fat 5g 7% Saturated Fat 1g 4% Vitamin A 8893IU 178% Vitamin C 28mg 31% Folate 184mcg 46% Sodium 172mg 7% Calcium 94mg 7% Iron 3mg 14% Magnesium 75mg 18% Potassium 532mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a freelance writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines