Sautéed Spinach and the Pizza it Inspired
As a kid, I was fully aware that Popeye had such big biceps because he ate spinach, straight out of the can. I was perfectly fine with my skinny arms. That was a sacrifice I was willing to make.
eating it fresh? there’s a thought
As I have become more aware of nutritional information and the idea of choosing nutrient-dense foods, dark leafy greens have made their way into my diet on a regular basis … usually in the form of salad. Here’s a list of the benefits of eating spinach taken directly from the Dole website …
Excellent Source of Vitamin A, which helps maintain healthy vision.
Excellent Source of Vitamin C, which supports a healthy immune system.
Good Source of Iron, which helps carry oxygen in the body.
Excellent Source of Vitamin K, which supports normal blood clotting.
Good Source of Riboflavin, which plays a role in energy metabolism.
Excellent Source of Folate, which helps maintain a healthy heart.
Good Source of Magnesium, which plays a role in energy production.
Excellent Source of Manganese, which plays a role in energy metabolism.
And 3 ounces of fresh spinach has only 20 calories and no fat.
three ounces is a lot of spinach
Have you ever opened a bag of spinach, dumped it out and been amazed at just how much spinach is in that bag?? Did you know that a 3 ounce serving means eating half of that bag (assuming of course the 6 ounce bag)? That’s a LOT of salad! Good news is no matter how much you actually eat, it is nutrient dense and great for you. I cannot say that I am enough of a spinach-lover to sit down and eat sautéed spinach alone but I am getting close. I am more likely to add it to …
… to boost the nutritional value of the meal.
it is ridiculously easy
- 1 tablespoon Olive Oyl see notes
- 1 clove garlic minced
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon nutmeg optional
- 1 6 ounce bag baby spinach
- 1/2 teaspoon Salt
- Heat Olive Oyl, garlic, crushed red pepper and nutmeg (optional) in a large sauté pan over medium heat.
- Add the spinach to the pan, allow to steam/cook one minute and gently toss (bringing the spinach on the bottom up and allowing the spinach on top to reach the heat).
- Continue to toss for another minute or two until it has wilted down consistently.
- Sprinkle with salt and remove from heat.
- Transfer the spinach to a cutting board and spread it out to cool. Once it is cool enough to handle, run a knife the leaves a few times to make small pieces.
- When completely cool, place in an airtight container and refrigerate. If you aren't going to use it over the next couple days, place it in a ziploc bag, seal tightly and freeze for another time.
waste not want not
The number one reason I started doing this was I was tired of throwing away fresh spinach because it had started to spoil before I could use it all. By cooking what was left, the life, and options for using it, was extended.
Speaking of options, I made this pizza last night: store-bought pizza crust, drizzle of Spicy Garlic Parmesan Olive Oil (from The Olive Tap), sprinkle of Italian seasoning, sautéed spinach, crumbled goat cheese, bruschetta-style tomatoes, diced kalamata olives, small strips of prosciutto (La Quercia) and parmesan cheese.
I don’t like to brag, but … “Toot! Toot!” (another shameless Popeye The Sailor Man reference)