I seriously can't get enough fo this once the weather turns a little colder. In fact, I had some for dinner before writing this blog. NOT KIDDING.
Sauteed greens (spinach, kale or chard) are one of my favourite side dishes. They partner amazingly with meats, fish, pasta or rice.
AND they take all of 5 minutes to make.
Enjoying the cooked spinach with the vitamin C in the “raw” lemon juice helps your body absorb more of the iron.
2 teaspoons olive oil
2 cloves garlic
1 bag baby spinach leaves (or container)
1 dash salt
1 dash black pepper
A little water or broth for braising
In a large pan heat olive oil.
Add garlic and saute for 1 minute.
Add spinach, salt, pepper and toss with garlic and oil. Add in a little water or broth for braising (maybe a few tablespoons, just enough so the greens wilt).
Cover pan and cook on low for about 2 minutes.
Saute cook spinach for another minute, stirring frequently, until all the spinach is wilted.
Squeeze fresh lemon juice on top.
Serve & enjoy!