Want to start cooking up some green, leafy veggies, but not sure where to start? Try this quick, easy method to whip up a pound of fresh, savory cooked spinach.
2 large bunches of spinach, about 1 lb Olive oil (extra virgin is best) 3 cloves garlic, sliced thin Salt to taste
Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and saut? for about 1 minute, until the garlic is just beginning to brown.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
Here’s another great recipe idea!
This is an excellent salad, full of wonderful complimentary flavors. It’s best if you can leave it to marinate overnight in the refrigerator. If you have some leftover salad, try it stuffed in pita pockets with whatever sandwich fixings you like. Highly delicious! And very healthy. Tomatoes are high in dietary fiber, low in calories, and and an excellent source of vitamin C.
Herbed Tomato Salad
6 tomatoes, sliced 1 onion, sliced 10 black olives, sliced 1/3 cup olive or vegetable oil 1/3 cup red wine vinegar 3 tablespoons parsley 4 teaspoons sugar 1 teaspoon basil 1 teaspoon oregano 1 teaspoon garlic salt 1/2 teaspoon pepper
Spread the sliced veggies out in a 9×12 baking dish. Combine all the other ingredients in a bowl and pour over the veggies. Cover the veggies with plastic wrap and refrigerate at least three hours, or preferably overnight. Stir the veggies occasionally as they marinate.