Sautéed Spinach with Garlic and Toasted Almonds

By Traci P.

This is the recipe that brought me around to cooked spinach! It goes great with baked salmon and some long grain and wild rice. The toasted almonds add a great crunch, and the lemon juice helps brighten up the flavor.

*Note: Fresh spinach can be frozen for future use, either in smoothies, or in cooked recipes.

*Note: spinach reduces quite significantly when cooked – 4-6 cups will yield about 1 cup of cooked spinach. This recipe is about 2 servings.

Ingredients

• 4-6 cups Fresh Spinach* (the ‘baby’ variety is great too!)

• 3 tbsp Slivered Almonds

• 2 tbsp Olive Oil

• 2 cloves Garlic, Crushed or Pressed

• Few Squeezes of Fresh Lemon Juice

• Salt & Pepper to Taste

Directions

In a medium saute pan, heat 1 tbsp olive oil to medium; add almonds, and stir constantly, until lightly browned and fragrant, about 3 minutes. (Be careful – they burn easily!) Remove almonds from pan to a small bowl and set aside. Add remaining olive oil, spinach, and garlic; saute until spinach is cooked/wilted. Remove from heat; salt & pepper to taste. Just before serving, squeeze a little fresh lemon juice, and sprinkle toasted almonds over the top.