Skillet of sauteed spinach with sesame seeds, onion, and lemon wedges

Give Sauteed Spinach A Major Flavor Boost With Only One Add-In

NEWS

By SARA DONNELLAN

The next time you sauté spinach, add about 1 tablespoon of fresh lemon juice once you've taken it off the heat to make it extra flavorful and vibrant without being overly tart.
Lemon juice can also neutralize spinach's slightly bitter taste and help dissolve the oxalic acid it contains, which is responsible for the chalky residue it sometimes produces.
If you're making spinach and don't have lemons on hand, another form of acidity, like red wine vinegar or apple cider vinegar, works in its place.