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Wilted Spinach

by Michele Pesula Kuegler | February 8th, 2008 | Healthy Cooking, Recipes, Side Dishes
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Thursday was a busy afternoon in our house. With both of the adults having appointments in the afternoon, we knew that dinner would need to be an easy to prepare meal. Trying to eat healthier meals, we didn’t want to go the fast food route.

Having 2 of the 4 kids with us and 2 vehicles, I opted to drive solo and go to the grocery store. I had decided on the meat, a lean cut of beef. To accompany this, I wanted veggies that would add color to the plates. I also wanted to offer something that wouldn’t receive wrinkled noses from the kids.

While debating which vegetables I would serve, I remembered that we had a lot of baby carrots at home. They would be easy to cook: boil until just tender, then toss with a little butter, and a pinch each of brown sugar and honey. The other vegetable could be less child-friendly, as they both like carrots, and this could be a small, “no thank you” serving. I wanted something that was tasty, quickly cooked, and contrasting in color. I decided to use spinach.

Typically, I buy frozen spinach, as it is so much easier with which to work. However, that night I thought cooking it at home would be best. To give it more flavor, I decided to season it with salt, pepper, and garlic.

The spinach was a hit with 3 out of the 4 diners. Our almost 10 year old declared it not to her liking, though she did manage to eat 3 bites. For the rest of the group, it was well-received, with requests for seconds.

Wilted Spinach


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Ingredients
  1. 1 1/2 Tb. olive oil
  2. 3 cloves garlic, minced
  3. 12 oz. fresh spinach
  4. salt and pepper
Instructions
  1. In a large frying pan, heat olive oil over medium heat. When pan is warm, add garlic.
  2. Saute for a minute.
  3. Add spinach. Using tongs, toss spinach frequently for 2 – 3 minutes.
  4. Sprinkle with salt and black pepper, remove from heat, and stir to combine flavors.
Notes
  1. Watch spinach closely, so as not to allow it to become overly soft.
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