Perfect Sautéed Spinach

Perfect Sautéed Spinach
By
Staff Writer
Nudo

Perfect Sautéed Spinach

The 'smart alecs' might say this is simple - "just buy it in Italy" - and it is true that Italian fresh spinach holds its form and doesnt cook into a mushy mess like some lesser breeds, but these are some tricks to get the best out of whatever you can get your hands on.

  • If you wash the leaves, dry them in a salad spinner so you don't have extra moisture
  • For the perfect balance of flavor, add a dash of fresh nutmug, a squeeze of lemon, and a pinch of sea salt
  • Perfect spinach is spinach that's been cooked just as it wilts, so take precaution because it turns in a matter of seconds
  • Pour out any excess water from cooking, as it ruins the flavor

To read more tips on cooking and to learn more about Nudo products, visit their website.

2
Servings
636
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound spinach
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter
  • Pinch of freshly grated nutmeg
  • Pinch of salt
  • 1 Tablespoon lemon juice

Directions

Wash and drain the spinach well. Heat a deep non-stick pan to medium-high heat.

First melt the butter and then mix in the olive oil. Once mixed, add handfuls of the spinach to the pan until everything is distributed evenly throughout the pan.
Add your lemon juice, grated nutmeg and salt. Stir so that the flavor is evenly spread throughout.

Watch the spinach carefully while stirring and only cook the spinach until it’s just wilted. Immediately take the pan off the heat and let it stand for 1 minute.
Use tongs to serve the spinach to allow excess fluid to run off into the pan.
 

Nutritional Facts

Total Fat
30g
43%
Sugar
9g
10%
Saturated Fat
14g
58%
Cholesterol
28mg
9%
Carbohydrate, by difference
70g
54%
Protein
21g
46%
Vitamin C, total ascorbic acid
5mg
7%
Calcium, Ca
262mg
26%
Fiber, total dietary
4g
16%
Folate, total
1µg
0%
Iron, Fe
3mg
17%
Phosphorus, P
1mg
0%
Sodium, Na
1045mg
70%
Water
7g
0%

Sautéed Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Sautéed Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.