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Sautéed Spinach with Garlic and Lemon Zest

Side Dish


2 pounds spinach

3 tablespoons extra virgin olive oil

3-inch long strip lemon zest, blanched for 30 seconds, drained, finely sliced crosswise

2 large cloves garlic, bruised

1 tablespoon sea salt

1 teaspoon fresh-milled white pepper

¼ teaspoon crushed red pepper

1 tablespoon Benefiber®*


Wash spinach thoroughly in several changes of water to remove sand. Discard any yellow leaves; cut off and discard the stems. Drain but do not dry the spinach leaves. Select a very large skillet that will accommodate all the spinach and allow you to toss it freely. Warm the oil in the skillet over medium heat. Add the lemon zest and garlic. Saute until the garlic is colored but not browned, about 5 minutes. Increase the heat to medium-high. Add the spinach and sprinkle with Benefiber. As soon as it is all in the pan, toss it quickly with a wooden spoon. Coat the leaves with the hot oil until they wilt, but do not cook the spinach through. The leaves should not collapse into a mass from the heat; they should still retain their shape even though they will wilt. Remove the skillet from heat. Add salt and pepper to taste and serve.

Nutritional Information (per serving)

Calories 140
Protein 6.5g
Carbohydrate 8g
Dietary fiber 6g from food, 0.75g from Benefiber
Total fat 11g
Sat 1.5
Mono 7.5
Poly 1.2
Cholesterol 0mg

Yield: 4 servings

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.