Leafy greens are some of the best things that you can eat. They’re cancer-fighting superfoods that help clean out your system and boost your energy. Interestingly, when I was doing all of my nutrition research about a year ago, I learned that while most fruits and vegetables are healthiest in their raw state, cooking actually makes the iron in spinach more digestible. In other words, 1 cup of raw spinach yields 1 mg of iron while a cup of cooked spinach yields 3.5 mg of iron.
Okay, enough talk about health benefits. What I meant to say was sauteed spinach is delicious and a great complement to most meat dishes (or eaten completely alone). All you’ll need is:
1 bag of spinach (I usually get it pre-washed)
Yup, that’s it. Now, get a large, deep saute pan and add a couple of tablespoons of olive oil. Once it’s been heated over medium heat, add in your spinach.
With a pair of tongs, start turning your spinach so it gets coated in the olive oil and slowly, you will see it start to wilt.
Once it gets started, it goes pretty fast. I usually take it out when it looks this.
Now, add in the juice of half a lemon.
And a healthy shake of salt.
I’m in love with this Redmond’s Sea Salt, which tastes just like table salt, but retains all of the natural minerals.
As soon as you’ve adjusted the lemon and salt to your liking, you’re ready to go!
As you can see, one bag of raw spinach does not make all that much cooked spinach and I generally eat the entire bag by myself, so if I were making this for multiple people, I would adjust the quantity of raw spinach accordingly.