Sautéed Spinach with Lemon, Garlic & Parmesan

Frequently Asked Questions

• Is spinach good for you?

  Spinach is loaded with antioxidants and nutrients that support eye, skin and bone health. You might have healthier blood pressure by regularly eating spinach, too. Spinach provides plant protein, fiber, iron, calcium, potassium and vitamins A and K.

• Is garlic healthy?

  Regularly eating garlic has been linked to a strong immune system, more stable blood sugar and lower cholesterol and blood pressure. These benefits are thanks to the powerful plant compounds that are packed into those little cloves.

• Is Parmesan cheese good for you?

  Cheese, in general, is a high-protein food that also offers other nutrients, including calcium, phosphorus, potassium and vitamin B12. Cheese also provides probiotics for a healthy gut. Some cheeses are higher in sodium, including Parmesan. But because it’s got such a pungent flavor, you don’t need much to taste it. It is important to note that not all Parmesan cheese is vegetarian. If you follow a vegetarian eating pattern, check the label to make sure that vegetarian rennet was used to make it.

• Can I make sautéed spinach ahead of time?

  You can make this dish the day before and reheat it, but it won’t be nearly as good as the day you make it. Leftovers can be stored in an airtight container in the fridge for up to three days—but know that cooked spinach degrades quickly, and with each passing day, there is a risk of getting sick. If the cooked spinach you are storing changes color, looks slimy or smells bad, toss it.

• What should I serve with sautéed spinach?

  Sautéed spinach is a perfect side dish for chicken, pork, beef, seafood and even eggs. It also pairs well with other vegetables like roasted fingerling potatoes, grilled portobello mushrooms, squash, and slices of red, yellow and orange bell peppers.
  

• How do you keep sautéed spinach from being too watery?

  One of the easiest ways to prevent watery sautéed spinach is to buy it prewashed, so you don't add water to the leaves before cooking them. If you are using fresh, unwashed spinach, make sure it’s thoroughly dry after washing it. We wouldn’t recommend using frozen spinach, but if you have to, then try to get out as much of the water as you can. You want to have the least amount of moisture on the leaves so it easily evaporates in the hot pan. Cooking the spinach in batches and stirring the leaves around while they’re cooking will help with the evaporation.