Tuesday, January 10, 2012
I am on a spinach kick these days-coming up with as many ways I can think of to make sure I get a daily dose.
Not only does spinach pack a punch of vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection. It has more calcium in it than iron (which was surprising!).
Nutritionists believe that raw spinach is a much more beneficial way to absorb these essential nutrients, but lightly cooking or steaming it is not the end of the world!
I can't recall where or how I found this recipe for Wilted Spinach Salad with Hazelnuts, but it makes a lovely winter salad and very easy to prepare as well as addicting! I think it may be from an old Gourmet magazine......
Wilted Spinach and Hazelnut Salad
2 handful of baby spinach, washed (per person)
1/4 cup hazelnuts
1-2 cloves of garlic, thinly sliced or chopped fine (you decide)
2 tablespoons olive oil
drizzle of good balsamic
salt and pepper to taste
Chop the hazelnuts and toast in a skillet with the olive oil. Add the garlic being careful not to burn.
Pour over spinach in a salad bowl, toss with the balsamic and season with salt and pepper.
EXTRA CREDIT: add a few spoonfuls of soft goat cheese for some real magic!