Spinach: What's all the 'Green' About?

I recently came across this great article about the benefits of eating baby spinach: {Boost Your Nutrition by Sneaking Fresh Spinach Into Your Diet
by Erin Rogers, Health-E-Meals.com}. Erin spoke of the many ways one can incorporate spinach into one's diet, as well as providing a great nutritional analysis on spinach.

I have loved spinach for as long as I can remember. My maternal grandmother used to eat it out of a can with crumbled sausage -- ewww --but I ate it along with her and loved it as a child. When I became an adult (still working on that!) I discovered there is a thing called fresh spinach that when eaten either raw or cooked is absolutely wonderful!

I usually add it to our salads along with other herbs and mixes; I sometimes throw it into smoothies --don't tell my girls! and I often include it sauces and pasta dishes or soups. That said, besides using it in salads, the simple side version is one of my favorites because it lets the notes of the spinach really come out and the flavor is fuller and bolder. Here's what I like to do for a QUICK spinach side ~

I use:
1 16 oz. bag of washed and dried baby spinach
1 T. extra virgin (quality) olive oil
2 T. butter
1/2 t. fleur de sel
dash cracked pepper
1/4 t. ground nutmeg
1 T. lemon juice
1 clove minced garlic

In a large skillet, heat olive oil and saute garlic for about 30 seconds to infuse oil.

Add 1 T. butter and add the spinach, handfuls at a time until it starts to wilt. Use tongs to gently turn it and move it around gently.

Add seasonings and toss gently. The color should be very bright green and the texture is JUST wilted, not soggy. This cooks so quickly so don't step away.

To serve, I put in a serving bowl and top with the other patty of butter and some lemon juice. It's such a fresh clean veggie side and it goes well with most any meats, fishes or veggie entrees! I served the other evening with roasted Parmesan potatoes and garlic aioli.