Sauteed Spinach & Kale Recipe Is High In Fiber & Magnesium (6 Ingredients, 20 Minutes) High Fiber Recipes Vegetables Vegetarian Side Dishes Gluten-free Low Sodium Recipes Low Sugar Recipes

Spinach has always been one of my favorite vegetables. Growing up, we only ate canned spinach. Canned spinach got crossed off the shopping list when I started cooking as an adult and discovered fresh spinach. Spinach is loaded with health benefits and is a quick and easy side dish to prepare for almost any meal. Spinach may also help ward off chronic diseases.

An Australian study has found magnesium may reduce DNA damage and chronic degenerative disorders. Foods high in magnesium include legumes, nuts, seeds, whole grains and leafy green vegetables like kale, spinach, Swiss chard and greens. That makes spinach even more appealing. Throw a vegetable that came late to the party but that I still love – kale – into the mix, and you up the health benefits! Enter this healthy, high-fiber kale and spinach recipe. (Check out the health benefits of kale and the health benefits of fiber.)

To make this vegetable side dish you will need fresh spinach, fresh kale, an onion, olive oil, garlic, a lemon, salt and black pepper. The healthy side dish cooks up in about 10 minutes! So not only are you getting all the healthy benefits of eating spinach, but also the health benefits of kale, the health benefits of olive oil, the health benefits of onion, the health benefits of lemon and the health benefits of garlic. Wow! Are you ready to run to the store now?

Serve this gluten-free magnesium-rich vegetable mashup as a side dish with your favorite dinners. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 1 bunch kale, tough stems removed (about 1 pound)
• 1 small onion, chopped
• 1/4 cup olive oil 
• 5 ounces fresh spinach
• 4 cloves garlic, minced 
• juice from 1/2 a lemon (or to taste)

Here's how to make it: 

1. Heat the olive oil in a large skillet or dutch oven. Add the kale and onion. Cook until the kale wilts, about 5 to 7 minutes. Season with salt and black pepper.
2. Add the spinach and garlic. Cook until spinach wilts. (Don't have fresh garlic? Use garlic powder instead. Add some crushed red pepper flakes for a little spice.)
3. Pour in the lemon juice. Taste and add more salt and black pepper, if needed. (If you want more moisture in your dish, add a little water when cooking. Not too much) Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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