Sautéed garlic and spinach atop toasted bread makes for a lovely combination. You get the creaminess of butter-wilted spinach and the chewiness of your favorite bread all in one. One very important point when it comes to greens is to rotate them. Overeating any one green can actually be detrimental to your health, since all green leaves contain toxic substances in order to prevent predation. Therefore, overloading on one can cause a build up of that green’s specific toxin. Rotating avoids that from ever happening.
Spinach contains oxalic acid, which prevents the absorption of iron and calcium. Overconsuming spinach can increase the risk for kidney stones. In addition to rotating between spinach and other greens, which makes all these toxins completely harmless, cooking spinach helps to break down the oxalic acid, which stops it from affecting the absorption of iron and calcium.
Didn’t think spinach could be harmful, eh? Well, too much of a good thing…la dee da.
Nevertheless, spinach is a nutrition powerhouse and truly glows.
Spinach: provides 20% of the recommended daily allowance of dietary fiber in just one cup, prevents cancer with flavonoids, has anti-inflammatory property, prevents osteoporosis, atherosclerosis and high blood pressure, protects the eyes from cataracts with lutein and zeaxanthin, provides 337% of the recommended daily allowance of vitamin A and 1000% of vitamin K, promotes healthy skin, and strengthens bones, the brain and nervous function. The implications of all its vitamins, nutrients and minerals on the human body are virtually endless.
Sauteed Garlic Spinach on Bread
Prep Time: 15 minutes
Ingredients (2 servings)
- 2 cups of tightly packed spinach
- 3 cloves garlic, slivered
- 1 tbsp of butter
- Dash of salt and pepper
- 1 teaspoon of butter per slice of bread
- 1/4 cup Parmesan cheese for garnish
Begin by removing the stems of the spinach and washing with cold water thoroughly. Slice the garlic into slivers.
In a saucepan, melt the butter on medium heat with the garlic. Cook the garlic to release the aromas for about 30 seconds. You don’t want to burn the butter.
Add the spinach, salt and pepper. Cook until wilted. The volume will reduce dramatically.
Toast slices of your favorite bread. I used whole-wheat.
Slab a teaspoon of butter on each slice (optional) and top with the wilted spinach.
Sprinkle with parmesan cheese.