Recipes Tuscan-Style Sautéed Spinach 5.0 (4,326) Add your rating & review 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 By Nancy Harmon Jenkins Updated on December 8, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 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 Directions 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. 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. Rate it Print