Sauteed Spinach with Mozzarella
I’ve never been a big fan of cooked spinach. To me, it’s just bland, slimy mush when served up plain or even with butter. As a child, this ranked among those few food that I regarded with disgust and would seriously contemplate handing off to the dog . . . unfortunately, my dog wasn’t keen on vegetables and didn’t wait at my feet.
But since it packs a nutritional punch, I’ve sought to dress it up with splendid vinegrettes and liven it with interesting combinations. It’s rich in iron, calcium, and folate, among other nutrients. It’s also low in calories.
So far, this combination is my favorite. Although it’s sauteed, it only uses a conservative amount of oil and the fresh mozzarella really makes it special. Don’t forget to sprinkle a touch of salt right before serving.
Sauteed Spinach with Mozzarella
serves 2-3
1 tbsp extra virgin olive oil
1 clove garlic, crushed and minced
1/8 tsp red pepper flakes
3-4 cups triple washed spinach (still a little wet)
2 oz fresh mozzarella, chopped
sea salt
In a large skillet, combine olive oil and garlic over medium heat. Cook for a few minutes, stirring frequently, until garlic is lightly browned.
Add spinach to the skillet and let cook, stirring occasional, until leaves are wilted (it will cook down a lot).
Remove from heat and stir in mozzarella. Sprinkle with sea salt just prior to serving.
