Simple Sauteed Spinach

Ingredients

2 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

20 ounces fresh spinach, (see Note)

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

Directions

1. Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.

Tips:
Note: Baby spinach is immature or young spinach--it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Weights & Measures:

10 ounces trimmed mature spinach=about 10 cups raw

10 ounces baby spinach=about 8 cups raw