Sautéed Spinach With Garlic and Lemon
- 1 tablespoon canola oil
- 2 cloves garlic, crushed
- 20 ounces spinach, rinsed
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon salt
- In a 5-quart saucepot, heat oil over medium-high heat. Add garlic and cook, stirring, until golden, about 1 minute.
- Add spinach in batches, cooking until all spinach fits in saucepot, about 2 minutes. Cover and cook, stirring once, another 2 to 3 minutes, or just until spinach wilts. Remove from heat and stir in lemon juice and salt.
56 calories (4g protein, 1g carbohydrate, 4g fat, 306mg sodium) per serving