Adapted from Cooking Light, December 2007.
1 tsp olive oil
2 garlic cloves, minced (I use jarred)
11 oz package fresh baby spinach
1 tsp grated lemon rind
1/4 tsp sea salt
1 Tbsp fresh lemon juice
- Heat oil in a large skillet over medium heat.
- Add garlic and half of spinach to pan and saute until spinach is just wilted.
- Add remainder of spinach to pan and continue to saute until all spinach is wilted, but still bright green.
- Sprinkle spinach mixture with rind and 1/4 tsp salt. Stir in juice and remove from heat.
Grilled Portobello Mushrooms
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