Friday, December 21, 2012

Sautéed Spinach

This time of year it can be hard to eat your greens.  If you're not careful, you might realize you've gone all day without veggies! It's so essential with the added holiday stress and most likely less sleep, we are equipping our bodies with the nutrients they need to handle the extra load.  No one likes being sick on Christmas!

I'm sure you know I love spinach.  We go through pounds of it each week.  I usually don't cook it because it is so easy to use raw, but a plate of sautéed spinach is one of my favorite dishes.  There are do many ways to serve this and it works at any time of the day.

You can serve this with eggs for breakfast, alone for lunch, or add a few more veggies and serve it for dinner.  You could also mix it up and add some fruit for a sweet taste rather than savory.  It's so versatile! I'll be serving this on Christmas day as a side dish- because not only is it good for you and tasty, but it looks classy too!

So go on, eat yo' spinach and arm yourself for another busy day! 

Sautéed Spinach

1 tbsp coconut oil (this one from Tropical Traditions has no taste) or olive oil
1 cup onion, thinly sliced
1 1/2 cups crimini mushrooms, thinly sliced
2-3 huge handfuls of spinach

Heat large pan over medium heat and add oil.

Add onions and cook until they start to brown.

Add mushrooms and sauté for 2-3 minutes, than add spinach.

Continue stirring to cook the spinach evenly.

Remove from heat as soon as spinach wilts and serve.


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