Wilted Spinach

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Wilted SpinachRecipe
Photo: Stephen Devries; Styling: Cindy Barr


Simple, healthy, and fast is the way we describe this 2-ingredient recipe for Wilted Spinach where chicken stock replaces olive oil.
Serves 4 (serving size: about 1/3 cup)


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2 tablespoons unsalted chicken stock
1 (9-ounce) package baby spinach


Heat chicken stock in a skillet over medium heat. Add spinach; toss until spinach wilts.

Created date

January 2014

Nutritional Information

Calories 27
Fat 0.0 g
Sodium 105 mg