Happy New Year! It is hard to believe that 2019 has already arrived and the holiday decorations have been packed away until next December. As much as I love decorating my house for Christmas, as soon as the holidays are over, I want every trace of Christmas packed away and my house sparkling clean to welcome in the new year. I am not one for New Year’s resolutions, but I do set goals each year to try and live a “better me.” I like to think that I am always open to change, and hopefully those changes are going to lead to a happier, healthier me.
One of my goals this year is to incorporate even more vegetables into our weekly menus, especially leafy greens. Although we already eat a lot of greens, they are so healthy for you and taste so good, I believe there is always room for more! We love just about every type of green leafy vegetables, either tossed into salads, or lightly sautéed. When my daughter was young, and we were living in Italy, every time we dined out at a restaurant, she would request sautéed spinach cooked in this fashion. If you are not used to eating a lot of greens, spinach is the perfect place to start as it is very tender and pretty mild in flavor. You can throw this easy side dish together in just minutes, and spinach is readily available in most stores year round. I use baby spinach in the photos which cook up very quickly. If you are using full grown spinach, just discard the stems and larger veins. I prepare this dish for myself at least once a week to accompany some type of grilled or roasted meat. If I am looking for a quick and easy side dish for dinner, it is often this delicious sauteed spinach.
Deborah Mele 2019
- 1 1/2 Pounds Baby Spinach Leaves
- 2 Tablespoons Extra Virgin Olive Oil
- 3 - 4 Cloves Garlic, Peeled & Thinly Sliced
- 1 Teaspoon Sea Salt
- 3/4 Teaspoon Freshly Ground Black Pepper
- Dash Of Red Pepper Flakes (Optional)
- Drizzle of Extra Virgin Olive OIl
- And/Or A Squeeze Of Fresh Lemon Juice
- Rinse the spinach well in water and then dry completely. (Spinning it dry in a salad spinner works best for me!)
- In a very large pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute until fragrant but not browned.
- Add all the spinach, the salt, red pepper flakes (if using) and pepper to the pot, toss it with the garlic and oil, and cook it for 2 minutes, stirring often.
- Turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted and most of the liquid has evaporated.
- Using a slotted spoon, first squeeze the liquid against the side of the pot to remove any excess liquid, then lift the spinach to a serving bowl.
- Dress with a little additional olive oil and lemon if using.
- Taste, and adjust seasonings as needed.
- Serve warm or at room temperature.
Nutrition Information:Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 148 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 649mg Carbohydrates: 12g Fiber: 4g Sugar: 2g Protein: 6g