Spinach is another of the vegetables in Phase 1 of the SCD diet. If you have symptoms if intestinal distress greens should never be eaten raw, they are difficult to digest and even when cooked. Not only do they taste good cooked in the following ways, very easy, but I do find that I can enjoy them thrown in a smoothie. This is the only way I can eat them without cooking.
Garlic Sauteed Spinach
Ingredients
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
Directions
Rinse the spinach well in cold water to make sure it's very clean.
Spin it dry in a salad spinner, leaving just a little water clinging to
the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Quick and Easy Sauteed Spinach
Ingredients
1 tablespoon of extra-virgin olive oil
1 10-ounce bag of spinach leaves
1 1/2 teaspoon garlic salt
1/4 cup Parmesan cheese
Directions
Heat the olive oil in a
large skillet over medium heat. Add the spinach to the skillet and
cover; allow to cook 5 minutes. Stir in the garlic salt and cover again
for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese
to serve.
No comments:
Post a Comment