2 tbsp coconut oil
4 garlic cloves, sliced thin
20-oz fresh spinach
squeeze of lemon juice
dash of salt
1/4 tsp crushed red pepper
1 tbsp finely minced onion
Heat the oil in a large skillet or a Dutch oven; add the garlic and onion, cook 1 to 2 minutes until lightly browned. Add the spinach and toss to coat. Saute just until wilted, about 3 - 5 minutes.
Remove pan from the heat and add the salt, lemon juice and red pepper. Toss to coat; ready to serve.
20-oz fresh spinach
squeeze of lemon juice
dash of salt
1/4 tsp crushed red pepper
1 tbsp finely minced onion
Heat the oil in a large skillet or a Dutch oven; add the garlic and onion, cook 1 to 2 minutes until lightly browned. Add the spinach and toss to coat. Saute just until wilted, about 3 - 5 minutes.
Remove pan from the heat and add the salt, lemon juice and red pepper. Toss to coat; ready to serve.
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