Easy Sauteed Spinach
I’m staying with the common theme of this week, and that theme is adding more leafy greens to your diet. The recipe below calls for spinach, but don’t feel like you must use this recipe for only spinach. I regularly sauté Swiss chard, as well as mustard greens and arugula. Sautéing is fast, minimum of prep work, and you can season to taste. Bottom-line, this is an easy way to add greens as a side dish to your next meal.
• 2 Tblsp of olive oil
• 4 gloves of garlic, finely chopped
• 20 oz of spinach (that sounds like a lot, but it cooks down)
• 1 Tblsp of lemon juice
• ¼ tsp of salt
• ¼ crushed red pepper
Serving size: about ½ cup
Per serving: 65 calories; 5 g fat(1 g sat); 2 g fiber; 4 g carbohydrates; 3 g protein; 184 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 8,892 IU vitamin A; 28 mg vitamin C; 94 mg calcium; 3 mg iron; 172 mg sodium; 531 mg potassium
Nutrition Bonus: Vitamin A (178% daily value), Vitamin C (47% dv), Folate (46% dv)
Carbohydrate Servings: ½
Exchanges: 1 vegetable, 1 fat
For details on how to sauté this meal, check out the simple instructions at Eating Well.