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Tuscan-Style Sautéed Spinach

  • SERVINGS: 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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.

Plus: More Vegetable Recipes and Tips

  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
  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.