Sautéed Spinach takes less than 10 minutes and you will love it. It’s better than Popeye’s spinach!
Sautéed Spinach is an excellent way to get Vitamin K.
July 16 is National Fresh Spinach Day. I’m a spinach fan and Sautéed Spinach is my favorite way to get Vitamin K. Vitamin K is good for preventing heart disease, helping your blood clot properly, and building strong bones. Besides, spinach tastes good whether you sauté it, eat it raw, put it in a dip, or eat it from the can (at least, I think so)!
Sautéed Spinach adds a nice pop of color to your plate, especially if you are serving something white, like fish, chicken or pork. It’s quick to make and you can do it at the last minute because it takes less than 10 minutes to cook.
You can sauté just about any kind of green, but some of them, like collards, take longer to cook. It depends on how fragile the leaves are. Collards are tougher and thicker. Kale is more like spinach and sautés quickly. All of them are good for you!
The flavors are enhanced when you make your greens like this. I know you’re gonna wanna eat this.
What You Need
You don’t need any special tools to make this recipe, just a knife, cutting board, wooden spoon and a sauté pan.
Sautéed Spinach Recipe
- 2 tablespoons olive oil
- 1/4 cup chopped onion
- 3 cups fresh spinach big stems cut off
- Heat the oil over medium high heat in a large sauté pan.
- Add the onion and cook for about 4 minutes until onions become transparent.
- Add the spinach and stir.
- Cook for about 5 minutes until spinach is hot and wilted, yet still bright green.
- Serve immediately.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe is GF, DF, NF, SF, EF, CF, V, VG*
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
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