The first two months of this blog have been about posting my favorite recipes that were the entire reason for creating the blog in the first place - sharing the recipes that have gotten prepared time and time again.. More often than not, these recipes haven't been too figure-friendly or for those counting calories. While I haven't gotten through all of those recipes yet, I want to start adding in some of my other recipes that I make. I realized that none of the recipes I've posted thus far have been vegetables. I promise -- we eat fruits and vegetables!! Every time we go grocery shopping together, Shea usually comments on how much produce we buy. Let's kick off this new phase with one of my favorites from the produce section!!
Sauteed Spinach
Ingredients
1-2 tablespoons EVOO
2 garlic cloves, minced
sea salt
bag of spinach (1/2 a bag serves 2 portions)
button mushrooms, sliced (optional)
grated fresh parmesan cheese (optional)
squeeze of lemon juice (optional)
1. Heat EVOO over medium-low heat. Add mushrooms. Sautee for a few minutes. Add minced garlic just as mushrooms are nearing the end of their cook time.
2. Fold in handfuls of spinach. Wilt down about 3 minutes.
3. Sprinkle salt and cook for another 3 minutes.
4. Add parmesan cheese on plates.
The longer spinach cooks, the smaller it gets. We have cooked spinach for as long as 8 minutes and as little as 4 minutes. It just depends on the size of spinach leaf you want in the end. The button mushrooms, parmesan cheese, and lemon juice are all optional -- I've made this with all of these items, with 1-2 of these items, and also with none of them. Whenever I have spinach in the house (usually every week), this is always an option as a side dish. If spinach wasn't so expensive, I would probably choose to have this every night of the week!
2 comments:
Look, food I can eat!
Yay! Try all 3 options! I LOVE spinach now!! We were always eating spinach salads (like, once a week as a complete meal) and one day Shea wanted to sautee it. And I haven't wanted a salad ever since!
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