I always cook spinach and eat it with a good fat like bacon fat, butter or ghee. These fats help in the absorption of the minerals in spinach and they are a good source of anti-oxidant fat soluble vitamins. Without the fat, you cannot assimilate the minerals. Eat your leafy greens, but cook them and eat them with fat.
Ingredients
1 pound fresh organic spinach (or frozen organic)
8 slices crisp bacon (where to buy sugar and nitrate-free bacon)
1 large onion
3 medium Portobello mushroom caps
1 hard boiled egg
Instructions
- Wash the spinach and pick off any large stems then set aside
- In the fry pan cook the bacon and drain on paper towels, saving the fat in the pan
- Slice the onion into small pieces
- Rinse the mushrooms, peel off the top layer of the cap and slice the mushrooms
- In the fry pan with the bacon fat, fry up the onion until browned
- Remove and fry the mushrooms until they are browned and remove
- The mushrooms will release water and that is OK
- Place the spinach into the pan and cover
- Cook the spinach down until it is totally wilted but still bright green (about 5 minutes)
- Remove and place back in the sieve and press out any water
- Return the spinach to the pan the cut up any large chunks
- Return the onions and mushroom to the pan and mix it all together
- Crumble the bacon and mix it all together leaving some for garnish
- Plate and decorate the four sides of the plate with a quartered hard boiled egg
Ingredients for the dressing
4 tablespoon extra virgin olive oil (check out the ads running on my blog for a great olive oil)
2 tablespoon aged balsamic vinegar (where to buy aged balsamic vinegar)
2 teaspoon Dijon mustard
1 teaspoon sea salt (where to buy sea salt)
Tip for the dressing: mix all together in a jar with a cover and drizzle over the spinach when ready to serve
Source: http://realfoodforager.com
