Spinach is delicious… but not everyone agrees
So make spicy spinach and show them how good it is! Because some veggies need doctoring to make them more enjoyable.
And it doesn’t take much effort either.
Spinach is a versatile vegetable. It can be eaten raw in a salad, whirred into a smoothie, cooked into casseroles, soups, or sautéed for a side. It doesn’t overwhelm a dish because it blends in and plays nicely with the other foods.
And here’s another way to cook up a side of spinach to add more veggies to your meals.
Spicy Spinach is quick and healthy.
It only takes a couple of minutes to make.
And spinach contains vitamin C, Vitamin B6, magnesium, iron, potassium, and calcium. So it’s a powerhouse of nutrition.
And never throw out your uneaten spinach again.
This spicy spinach recipe is another go-to when you don’t know what to do with all that spinach you purchased.
Because I often plan my grocery shopping with healthy items and high hopes. You know what I mean? But sometimes we’re just too tired to make a big, well-intentioned meal. Then we order takeout or have a bowl of cereal. Something easy.
And then the spinach sits unused in the fridge. Sigh.
But I don’t beat myself up anymore when I buy a massive container of spinach and then don’t eat it all in time before it reaches its best-by date. Now I just cook it up as a side!
Spicy Spinach is Simple, Simple, Simple!
So just slice up some garlic, and saute it in a pan. But don’t let it brown. Add a dash of cayenne. Then throw in handfuls of spinach (so plan accordingly for a big pan). Turn it over a couple of times to wilt, but don’t overcook it. It only takes a couple of minutes. Then remove from the heat and finish with a small dash of balsamic vinegar or a squeeze of lemon. Salt and pepper to taste.
slice garlic
saute garlic and add cayenne
add spinach, toss, and wilt
add a dash of balsamic or lemon juice and salt and pepper
It probably took longer to read the recipe than to make it! Woohoo!
That’s it.
Now you have a side of healthy spinach to eat and none in your trash can or compost. So spicy spinach brings a side of smiles, too.
Bonus
Now, if you happen to make so much spicy spinach that you have leftovers, no waste, no worries! Because it tastes great in a sandwich made with a crusty roll, sautéed mushrooms and onions, roasted red peppers from a jar, and a little mayo mixed with balsamic vinegar. Pickles are optional.
Trust me. You’re gonna love it!
More Green Choices
Try our Posh Pesto mixed into any old pasta in your cupboard for another quick dinner. Or make our Killer Kale Salad for an additional green side of greatness. And one more green treat: G.O.A.T. Guacamole!
© thehamptonsvegan 2017 – 2024. All rights reserved.
Ingredients
Method
- Slice up garlic cloves.
- Heat a large pot on medium and then add oil.
- Add in garlic and stir for a minute or two but don't brown.
- Add in the dash of cayenne.
- Add in all the spinach.
- Cook for 2 minutes, turning over with tongs to reach all the spinach and wilt but don't overcook.
- Remove from heat and add the dash of vinegar OR the squeeze of lemon juice.
- Add salt and pepper to taste and serve.
- Store leftovers in the fridge for up to a couple of days. Easily mixes into rice and pasta or casseroles. Also makes a nice topping on a sandwich.
