Tuscan-Style Sautéed Spinach

• Recipe by Nancy Harmon Jenkins

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.

Ingredients

1. 2 pounds baby spinach
2. 1/2 cup water
3. 3 tablespoons extra-virgin olive oil
4. 1 large garlic clove, minced
5. Pinch of crushed red pepper
6. Salt
7. 1 tablespoon fresh lemon juice 

Directions

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.

Notes

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