Simply Delicious Spinach

Difficulty level: Easy

Prep time: 2 minutes

Cook time: 3-5 minutes

Serves: 4 people

Per one of our follower's requests, we bring to you today some delectable veggie fare! A special shout out is in order for Sharon H. who inspired today's selection.

Spinach is one of those leafy vegetables that has it all. It is as rich in flavor as it is in nutrients. It is an excellent source of Vitamins A, C, K and E, as well as folate, fiber, iron, manganese and calcium. As if that weren't enough punch, this super veggie is also packed with antioxidants and omega-3 fatty acids. To top it off, it is also one of the tastiest vegetables on the market. There are many ways to prepare this veggie: steaming, boiling or just eating it raw...but our personal favorite is a light sauté. This is one of our go to recipes because it is easy to prepare, tasty and very nutritious.

INGREDIENTS

4 cups of baby spinach, rinsed

2 garlic cloves, minced

2 tbsp olive oil

lemon

salt

pepper

1. Rinse the spinach in cold water and make sure that it is very clean. Pat or spin dry, leaving just a little water clinging to the leaves.

2. Heat a frying pan to medium heat with olive oil. Add minced garlic and sauté for about 1-2 minutes or until golden, but not browned. Add rinsed spinach to the the mixture and let cook for another 1-2 minutes, stirring with a wooden spoon, until all the spinach is wilted.

3. Remove spinach from heat with a slotted spoon to avoid any leftover liquids. Squeeze with lemon juice and sprinkle with salt and pepper to taste.

4. MAKE THIS RECIPE FANCY by adding two simple ingredients to this concoction: toasted pine nuts and warmed currants. To do this, toast the pine nuts in the warmed pan before adding the olive oil and garlic (1-2 minutes). Once you have added the olive oil and garlic throw the currants in to warm them right before you add the spinach. TA DA! Instant fancy-ness added to your super simple spinach dish! (Thanks to our follower, Corinne R. for giving us this great tip!)

5. Enjoy!

Happy tasting,

Paul/a