As spring slowly turns into summer, us avid gardeners are looking forward to harvesting our first lettuce, baby kale, swiss chard, and perhaps also spinach. That is, if we haven’t already made a fresh salad with the first cuttings!
This super simple sauteed spinach recipe takes about 10 minutes from start to finish, and can easily be modified to add other great, fresh vegetables if you want.
- 6 oz spinach
- 3 cloves of garlic
- 2 tbsp canola oil
- 1 tbsp lemon juice, preferably fresh
- Heat canola oil in non-stick saute pan over medium heat.
- Peel garlic and crush with the side of the knife, so they are cracked open. Add to the pan and let them heat through until they become fragrant, about 30 sec-1 min.
- Add spinach to the pan and saute. The spinach will shrink down immensely; it will only take about 5 minutes.
- Add the lemon juice to the pan, put a lid on the pan and let the spinach steam for 1-2 minutes.
- This recipe is easily doubled. Feel free to double the amount of spinach, or add different greens to the mix. If you are adding kale or chard, it may take longer for the leaves to cook down.
- To make a variation, begin by sauteeing some diced onions,peppers, and spices. Add the spinach (or kale/chard) at the end with a shot of cooking wine or stock and let steam until tender.