0.0 – 0 reviews • Low-Cholesterol
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
5 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- Kosher salt
- 3 large bunches spinach, washed and trimmed
- 3 cloves garlic, chopped
- Extra-virgin olive oil, for sauteing and serving
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Cut the thickest stems off the greens and rinse the leaves well in the sink using lots of fresh water.
- Add the spinach in the water and blanch them, stirring continuously for about 1 minute, then strain them and rinse immediately with cold water so they stop cooking.
- When the greens are cool enough to handle, squeeze all the water out of them and lay them on a cutting board where you’ll randomly chop them in big sections.
- In a large pan, over a medium-high heat, quickly saute the garlic in a couple of tablespoons olive oil, then add the greens. Quickly toss around the greens, adding a sprinkle more olive oil, if needed.
- Season with salt and pepper to taste, and serve it up! You want to preserve the crunchy bite of the fresh vegetable.
Nutrition Facts
| Calories |
94 |
| Total Fat |
4.5 grams |
| Saturated Fat |
0.5 grams |
| Sodium |
322 milligrams |
| Carbohydrates |
10 grams |
| Dietary Fiber |
6 grams |
| Protein |
7 grams |
| Sugar |
1 grams |