- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 packages (6 ounces each) fresh baby spinach
- 3 tablespoons sherry or reduced-sodium chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon pine nuts
- In a large nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the spinach, sherry, salt and pepper; cook and stir for 4-5 minutes or until spinach is wilted. Sprinkle with pine nuts. Yield: 4 servings.
Originally published as Easy Sauteed Spinach in Healthy Cooking October/November 2010, p55
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Reviewed Jul. 11, 2013
"Even with the garlic & sherry, it was still a little bland. So I had to add extra salt & pepper. But it was a great side dish to the beef tenderloin with mushroom & blue cheese sauce."