Sauteed Spinach Leaves

By Pierre Franey

Published January 26, 1993

Total Time
15 minutes
Rating
4(23)
Comments
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Ingredients

Yield:4 servings

  • 1 ½ pounds fresh spinach

  • 2 tablespoons butter

  • salt and freshly ground pepper to taste

  • ¼ teaspoon freshly grated nutmeg to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 15 milligrams cholesterol; 92 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 6 grams fat; 4 grams fiber; 414 milligrams sodium; 5 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut away and discard any tough spinach stems and blemished leaves. Wash spinach thoroughly in cold water and drain well.

  2. Step 2

    Heat the butter in a large skillet, then add the spinach, salt and pepper to taste and the nutmeg.

  3. Step 3

    Stir as the spinach wilts. Cook over medium high and cook until the spinach leaves are thoroughly wilted. Remove from the heat and serve.

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Ratings

4 out of 5
23 user ratings
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Comments

Suzit

Perfect!

Mo

Nutmeg in sauteed spinach is delicious! This recipe really is perfect

es

As easy as they come. Served as a side to fish.

Kiesy

This is a favorite; the nutmeg is lovely.

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