Today’s guest post is brought to us by Sasha, who is also posting this along with a lot more great information on her Losing it Ottawa blog post.
I have been trying to get more vegetables onto my plate, and have been eating this daily for weeks now. The recipe was inspired by one for sautéed cherry tomatoes that I got from Brie, but it has evolved to the point where the cherry tomatoes are optional.
What I love about this recipe:
- it involves no cutting
- it involves (almost) no cleaning
- it takes fresh vegetables from fridge to plate in about 4 minutes
Super-Easy Spinach Sauté
In a large wok, heat 1-2 tsp of oil with 2-3 tsp of garlic puree over medium-high heat. I use either grapeseed oil or half grapeseed/half toasted sesame oil.
If you like, throw in a small handful of cherry tomatoes, and toss to coat.
After a minute or so, reduce the heat a bit and add 2-3 generous handfuls of baby spinach. Keep in mind that the spinach will get much smaller as it cooks. Turn continuously with a spatula until the spinach is wilted and bright-green, about 3 minutes.
If you like, you can sprinkle a bit of lemon juice on top. It also goes very well with PC Greek Yogurt Dressing (nod to Maranda for introducing me to Greek Yogurt Dressing).
This makes great a side-dish, but the story doesn’t end there. Some variations I’ve used to make it a meal:
- wrapped in a pita with a sprinkling of feta (I bet some chickpeas would work really well here too)
- topped with some leftover grilled chicken & veggies (red pepper & eggplant)
Submitted by: Sasha. She is an Ottawa-area rambler, software designer, and goat-cheese addict.