Spinach with Green Onions, Garlic and Coriander (Subzee) Spinach with Green Onions, Garlic and Coriander (Subzee)

Author: Canadian Living

Coriander and garlic give sautéed spinach a fresh new taste.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2004


  • 2 bags (10 oz/284 g) fresh spinach trimmed
  • 2 tablespoons vegetable oil
  • 3 cups chopped green onions (about 3 bunches)
  • 3 garlic cloves minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups chopped fresh coriander leaves (about 1 bunch)


Wash spinach and shake off excess water; coarsely chop. In large skillet or saucepan, cover and cook spinach over medium-high heat with just the water clinging to leaves, in batches if necessary, until wilted, 5 to 8 minutes. Drain in sieve and let cool; press out liquid. Set aside.

In large skillet, heat oil over medium heat; cook green onions, garlic, salt and pepper until tender, 2 to 3 minutes. Add coriander and spinach; toss together and heat through.

Nutritional facts <b>Per serving:</b> about

  • Sodium 342 mg
  • Protein 3 g
  • Calories 61.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 6 g


  • Iron 23.0
  • Calcium 12.0
  • Vitamin A 59.0
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Spinach with Green Onions, Garlic and Coriander (Subzee)