Delicious piled over, under, or next to a salmon filet, chicken breast, or steak.
1 overflowing Tbsp. olive oil or butter (according to your taste)
2 Tbsp. chopped green onion
1 small clove garlic, minced or pressed
(or substitute 2-3 T. ramps for both green onion and garlic)
4 c. tightly packed fresh spinach
Salt and pepper
Saute the onion and garlic in olive oil or butter for about 2-3 minutes, until soft and aromatic. Add the spinach and stir gently, cooking just until wilted. Season with salt and pepper.
A splash of lemon juice adds just a bit of brightness and zing.
A pinch of red pepper flakes are great if you like a little heat.
Sprinkle with 2-3 Tbsp. each of crumbled feta and toasted pine nuts.
Recipe created or adapted by Liz Talley, Urban Graze
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