Tuscan-Style Sautéed Spinach

One of the best and simplest ways to prepare greens is to boil or steam them until almost cooked, then sauté them in olive oil with garlic.

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  • Servings: 6


  • 2 pounds baby spinach
  • 1/2 cup water
  • 3 tablespoons extra-virgin olive oil
  • 1 large garlic clove, minced
  • Pinch of crushed red pepper
  • Salt
  • 1 tablespoon fresh lemon juice

How to make this recipe

  1. In a large pot, combine the spinach with the water and bring to a boil. Cover and cook over moderately low heat until just wilted, about 10 minutes. Drain the spinach, pressing out as much water as possible; chop coarsely.

  2. Heat the olive oil in a large skillet. Add the garlic and cook over moderately low heat until softened and lightly browned, about 2 minutes. Add the spinach, crushed red pepper and a generous pinch of salt and cook, tossing until heated through, about 3 minutes. Add the lemon juice and serve.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight.


One serving Calories 76 kcal, Total Fat 7.2 gm, Saturated Fat 0.9 gm, Protein 4 gm, Carbohydrates 1 gm.

Contributed By Published June 2001

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