Spinach gets a bad rep, and it shouldn’t!
I mean, yeah, Popeye ate it to pop big biceps, but it’s so amazingly good for you otherwise. Spinach is rich in antioxidants, especially when prepared with little fuss, such as steamed or quickly boiled.
Spinach is HUGE in iron (that’s why Popeye liked it). It’s also high in calcium.
I like spinach every way, but a light sauté, finished with heart healthy olive oil, is perfect.
Garlic Sautéed Spinach
1 1/2 lbs baby spinach leaves
2 Tbsp good olive oil
2 Tbsp chopped garlic (6 cloves)
2 tsp kosher salt
3/4 tsp freshly ground black pepper
Sea or kosher salt, optional
Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with a squeeze of lemon and a sprinkling of sea or kosher salt. Serve hot.
Nutritional Information: Calories Per Serving: 109, Fat: 3 g, Protein: 3 g, Carbohydrates: 13 g, Sugar: 0 g, Fiber: 6 g, Cholesterol: 5 mg, Sodium: 821 mg