A Healthy AND Tasty Spinach Recipe
Dear Food Fan,
Before you head on down to read about my wilted spinach recipe I want to tell you about the free gift I have for my readers this January. It’s a Thank You Postcard that is an ideal way to say thank you to someone for hosting a dinner party or other event in their home. Click here to get your Thank you postcard. And thank you for reading!
Doesn’t it suck when you spend days eating healthy only to undo it all over the weekend? This weekend great friends of ours from Toronto were visiting. We talked and talked, ate and ate, drank, drank and drank. Ugh. It was fun but I don’t feel so good about it now.
Here I am Monday morning thinking about what what I can do to make up for it. I’ve already gone for a walk and I’ve started planning a healthy dinner for tonight that will include this spinach recipe.
This wilted spinach recipe is beyond healthy and beyond tasty. Above it’s pictured as side dish. Tonight I’m going to toss it with some whole wheat penne and a can of drained cannellini beans.
Starting the week with a Meatless Monday like this won’t take away the evil we did this weekend but it will set us up for a better week for sure.
- 1 tbsp olive oil
- 2 plump cloves of garlic
- a pinch of red pepper flakes
- ⅓ cup golden raisins
- ¼ cup water (or you can use chicken or vegetable broth)
- ¼ tsp salt
- ¼ tsp black pepper
- 9 ounces fresh spinach leaves, rinsed
- Measure the olive oil into a large sauce pan or dutch oven. Add the garlic and red pepper flakes. Put it over low heat. Spread everything around a bit trying to get it in a single layer. Let it warm up and get tasty for 5 minutes or so (don’t allow the garlic to brown. It should still be white.).
- Turn the heat to medium-high and add the raisins, water, salt and pepper. Stir and cook for a minute before adding in the spinach. Use tongs to stir the spinach, scooping the oil-coated leaves from the bottom and moving them to the top until all the leaves are dark green and wilted, about 1-2 minutes.
- Remove from the heat. If you’re planning to serve it with pasta, you can now toss the whole lot with the hot noodles. If you’re planning to serve it as a side dish, use tongs to transfer the leaves to a serving platter, leaving behind much of the liquid.