This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"On the subject of spinach: divide into little piles. Rearrange again into new piles. After five of six maneuvers, sit back and say you are full." -Delia Ephron
Roasted garlic is good for almost anything, and with just a bit of honey and nutmeg, simple sauteed spinach becomes a rich complement to any meal. I tasted a spinach dish like this one at Carrollton Market, a local bistro and one of my favorite restaurants here in New Orleans. Its (fantastic) Chef is Jason Goodenough.
Servings = 2 | Serving size =4 ounces spinach
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Roasted Garlic
This recipe makes good leftovers.
|4||cloves roasted garlic|
|2 tsp||olive oil (divided)|
|1/8 tsp||ground nutmeg|
|fresh ground black pepper (to taste)|
|8 ounces||fresh spinach|
Place the garlic in a small bowl and mash with a fork until smooth.
Add 1 tsp olive oil, honey, salt, nutmeg, and pepper and mix until smooth.
Heat a large pan on medium-high heat.
When the pan is hot, add 1 teaspoon olive oil to the pan along with the garlic mixture.
Add the spinach and toss until the spinach is wilted.
Serving size = 4 ounces spinach
Servings = 2
Amount Per Serving
|Calories 87||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 9g||1%|
|Dietary Fiber 2g||8%|
|Vitamin A 204%||Vitamin C 56%|
|Calcium 14%||Iron 16%|
|Vitamin K 551 mcg||Potassium 659 mg|
|Magnesium 92 mg|