Here is another example of using greens that are sitting in the fridge with seemingly no purpose at all. You can adjust the garlic and pepper flakes to suite your own tastes. Also, do not mince or fine chop the garlic as it will have a greater tendency to burn. Burned garlic just makes it bitter.
Rinse spinach and pat dry. In a 10-12" skillet heat oil over med-high heat. When hot, add garlic and red pepper flake and saute until the very edges of the garlic are just starting to brown. Add the spinach and keep spinach and garlic moving by tossing. Add salt and when the spinach is all wilted, remove from heat. You can serve right away or cover to keep for up to 10 minutes. I serve this small serving bowls to help reserve the juice which is also very good.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 529 | ||
Calories from Fat: 492 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.6g | 73 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 38.9g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1277.1mg | 44 % | |
Potassium 843.9mg | 22 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 5.9g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 529
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