Lemon-Ginger Spinach

If you are plagued by choosing the right side to pair with dinner, this spinach recipe deserves a standing spot in your meal plan rotation. Not only is it packed with light, refreshing flavors and ready in minutes, but it also goes with just about everything you're making.

Serves 4


​Non-fat Pam Spray

1 heaping tablespoon grated peeled fresh ginger

1 1/2 pounds baby spinach

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons freshly squeezed lemon juice


1.  Heat the Pam spray in a Dutch oven or large pot over medium heat until shimmering. Add the ginger and cook, stirring constantly, until fragrant, about 30 seconds.

2.  Add the spinach in 2 to 3 batches, along with the salt and pepper in the first batch. Use tongs to toss the leaves after each addition. Cook, stirring occasionally, until wilted, 3 to 4 minutes. Remove from the heat and stir in the lemon juice.

Recipe Notes

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.

Per serving, based on 4 servings. (% daily value)

Calories 102

Fat 7.4 g (11.5%)

Saturated 1 g (5.2%)


Carbs 7 g (2.3%)

Fiber 3.8 g (15.3%)

Sugars 0.9 g

Protein 4.9 g (9.9%)

Sodium 370 mg (15.4%)

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