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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (232g) Recipe makes 4 servings |
||
| Calories 84 | ||
| Calories from Fat 38 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 179mg | 7% | |
| Potassium 1274mg | 36% | |
| Total Carbohydrate 8.8g | 2% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 1.0g | ||
| Protein 6.6g | 13% | |
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Stir-Fried Spinach With Garlic and Lemon Zest
By: PaulaG
Apr 17, 2006
This recipe comes from Williams-Sonoma Essentials of Healthful Cooking. According to the intro they gave to the recipe "Spinach is one of the most nutritious vegetables." It went on to say that when it was cooked its nutrients become even more concentrated. It is high in iron, potassium and vitamins A and C; the leaves are rich in leutine and zeaxathin, phytochemicals that protect vision. Besides being healthy it is delicious!
SERVES 4
Ingredients
- 2 lbs spinach
- 1 tablespoon olive oil
- 1 teaspoon lemon zest, grated
- 2-3 garlic cloves, minced
- kosher salt, to taste
- ground pepper, to taste
Directions
1
Carefully rinse the spinach in several changes of water.2
Discard the tough stems and any damaged leaves, drain briefly in a colander, shaking off excess water.3
Over medium-high heat, in a deep sauté pan or wok, combine the olive oil, lemon zest and garlic.4
After about 30 seconds, the garlic should begin to sizzle; immediately stir in the damp spinach and using tongs or 2 wooden spoons, toss and stir quickly until wilted, 2 to 3 minutes.5
Transfer the spinach to a warmed serving dish and sprinkle with a pinch of salt and a few grinds of fresh pepper.6
Serve at once.
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Featured Reviews for This Recipe
From: Chef Kate
On May 30, 2008
Great stuff!! I used fresh baby spinach and the result was delicious--the lemon adds such a bright note! Thanks, Paula!
From: kiwidutch
On Jul 29, 2006
I made this for the RecipeZaar World Tour II, 2006 .DH bought me frozen spinach when I sent him shopping.. so my photo looks a bit soggy compared to the others.. heck who cares.. the TASTE is what matters 
I liked this very much and can't wait to try it out again with fresh spinach. Please see my rating system, I think that this recipe gets a very well deserved 4 stars for the moment, but I think that it has the potential to be a 5 star recipe so once I have finished with the ZaarTour cooking I will give this a go again with fresh spinach and let you know
UPDATE: I tried this again with fresh spinach and YUM we like it EVEN BETTER! The flavours came out even more...DH isn’t a lemon lover at the best of times and actually likes that using the Zest meant he got lemon flavour without the sourness, and the garlic was subtle, but definitely there. Both DH and our vegetarian guest even said “maybe experiment with more garlic…?” but were also perfectly happy with it as it stands, so a hit all round. My only mistake was thinking that one 700g package of fresh spinach would be enough for the 3 of us… it wasn’t and in future I will double the recipe. Luckily we had salad etc as well, but I definitely could eat more of this no problem at all. Please see my rating system, this has been updated to an excellent 5 stars ! Thanks Paula J
From: AuntWoofieWoof
On Jul 9, 2008
This was pretty good. I think it could use more garlic. It was easy to make. I will make this again but add mrre garlic. Thanks for sharing your recipe/ Made for ZWT4 and the Cafe ZMAKK Gypsies.
From: buzzsau
On Jun 5, 2008
This was really, really good but I think next time I will leave out the lemon zest...I thought it added kind of a bitterness to the spinach. I didn't burn the garlic either.....but will definitely make again and leave out the zest and see if that helps to eliminate the bitterness.
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