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Wilted Spinach with Lemon and Walnuts

Adapted from Whole Foods Market recipes

This simple dish uses heart-healthy olive oil to coat the spinach leaves and a splash of lemon juice brightens the flavors. The spinach should be wilted quickly, without overcooking it.

Cook’s Review:  “I really liked this.   It’s easy to make, but I know from experience that you have to watch the spinach when cooking…once it starts the wilting process it cooks very quickly and can get over-wilted if not watched.”   ~ Natalie S.

1 large bunch spinach, about 12 cups leaves
1 Tablespoon Ellyndale Organics™ Extra Virgin Olive Oil*
1 clove garlic, finely chopped
2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
Ground black pepper
1 Tablespoon NOW Walnuts*, toasted

*NOW products available at your local health food store

  1. Sort through spinach, discarding stems and bruised or yellow leaves.  
  2. Wash spinach in plenty of cold water; if it’s sandy, wash a second time, then spin or pat dry.
  3. Heat oil in a large sauté pan over medium-high heat.  
  4. Add garlic and lemon juice and sauté for one minute. 
  5. Turn the heat to high and add the spinach, 1/4 teaspoon salt and a few pinches of pepper.
  6. Wilt the spinach, tossing with tongs to coat the leaves with the hot oil and garlic.  (The water left on the leaves after washing will help it to wilt quickly.) 
  7. Toss in the walnuts and add salt and pepper to taste. 
  8. Serve immediately. 


Calories: 70
Calories from Fat: 50
Total Fat: 5g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 360mg
Total Carbohydrates: 4g
Dietary Fiber: 2g
Sugars: 1g
Protein: 3g

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