So… I learned something new this week. On Monday morning, I went to make a breakfast smoothie. I’ve read that dark leafy greens are a natural anti-inflammatory. Sometimes I have issues with my knee, and I have been reading a lot about natural ways to deal with knee pain and swelling. So I figured that I could make a few Green Monster Smoothies this week. When I grocery shopped on Sunday, I picked up a bag of (what I THOUGHT was) baby spinach. Turns out I bought large leaf spinach. I thought, “That won’t make a difference!” How wrong I was. You see, the beauty of the Green Monster Smoothie is that you can’t taste the baby spinach. It just tastes like bananas and milk. But I learned that you CAN taste the large leaf spinach in the smoothie! Yeck!!! Smoothie had to be poured down the drain. :(
Since I had a bag of spinach that wouldn’t work in smoothies, I decided to play a little tonight.
Meet brown rice topped with sautéed spinach and smoky maple bacon tempeh.
This was a super-filling dinner and actually was delicious. I’ve decided I really like tempeh. (If you’re new to tempeh, it’s a vegetarian replacement for bacon.) I think that the sautéed spinach was actually the star of this meal, so that’s what I am sharing tonight!
- 2 tsp EVOO
- 1 clove of garlic, minced
- 3-4 cups large leaf spinach (or baby spinach will work, too)
- salt and pepper to taste
Preparation: Heat oil in a skillet over medium-high heat until hot. Add garlic and sauté for 1 minute. Add spinach. Immediately reduce heat to low. Toss the spinach with tongs or a spatula, and allow it to wilt in the still-hot pan. (It only takes about 2 minutes! Sprinkle with salt and pepper to taste!)
I hope you all are having a great week! Tomorrow’s Hump Day!!!