Taste Life Blog

Either you love spinach or hate spinach.  Half our family likes it and the other half not so much. It seems if your mom cooked spinach when you grew up you like it and if it wasn’t a family favorite it probably is not your favorite today. There is a lot to like about versatile spinach.  When it is eaten raw the sweeter taste is perfect accompanied by fruit and when cooked it is slightly bitter and lends itself to a variety of seasonings. It is great for your eye and GI health and protects against colon cancer.  Buy organic and rinse off the pesticides thoroughly three times.

• 1 ½ pounds baby spinach
• 2 Tbsp. olive oil
• 1 large clove garlic, minced
• ¼ tsp. crushed red pepper flakes
• 1/8 tsp.  salt

Wash spinach to remove dirt. Heat oil in large skillet over medium heat and cook garlic 2 minutes. Do not burn. Add spinach to skillet and sauté until wilted.

Makes six servings.

Nutrition per serving: Calories: 54; Protein 3.3 gm; Fat 2.7 gm; Carbohydrate 4.2 gm;  Sodium 138 mg.