- Servings : 2
- Prep Time : 3m
- Cook Time : 7m
- Ready In : 10m
I have always hated the look of cooked spinach, but this has totally changed my mind about it.
- 1-2 T Olive Oil
- 1 clove of garlic, minced
- 6 cups Fresh Baby Spinach Leaves (I just use the triple washed bag type)
- salt and pepper to taste
- 3 dashes of nutmeg (don't overdo the nutmeg, you want a hint of taste)
- juice of 1/2 lemon
Give the spinach a quick rinse, even if it is the kind that comes tripe washed. Shake off as much water as you can. The small amount of moisture that remains helps steam the spinach. Set spinach on a clean towel.
Heat Olive Oil over medium heat in a non-stick skillet. If you won't a richer taste you can use half Olive Oil and half real butter. Add garlic and saute just until it starts to turn light brown.
Add spinach and saute until it begins to wilt. This usually only takes about a minute or two. Add a few shakes of salt, grinds of milled pepper and a few shakes of nutmeg. If you really like lemon flavor you can also add some freshly grated lemon peel. (This adds a great touch of color)
Once spinach is wilted add lemon juice, stir until incorporated with spinach. Serve.
*This is a great way to serve as a base for chicken or fish instead of pasta or rice. Just remember it takes a lot of spinach.
Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A(and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6,folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach.