Sautéed Spinach with Cannelloni Beans
Sauteed spinach delivers a nutritious & quick meal to your table in under 30 minutes. Spinach is rich in fat-soluble vitamins A & E, but you need to mix it with healthy fats to help your body with the absorption rate of the fat-soluble vitamins in the spinach.
I love boosting our food with fresh turmeric roots, garlic & parsley whenever possible. This dish takes on a beautiful vibrant green color & complex flavors from sweet turmeric root! IMPORTANT NOTE: Any time using turmeric, we need to pair it with black pepper (piperine) to activate the curcumin in turmeric, which is known for its anti-inflammatory properties.
Lastly, make it a complete vegetarian meal by adding your favorite beans to spinach.
Bonus! Cook this dish in a cast iron pan & increase its none hime iron content almost by 5mg, & you’re set! Enjoy
Ingredients
1 lb spinach, trimmed & washed
1/4 cup extra virgin olive oil
1 large onion, small diced
2 fresh turmeric roots, peeled & shaved using a zester
3 cloves garlic, minced
1/2 cup freshly sliced parsley
1 tbsp freshly milled black pepper
15 oz can cannelloni beans, drained & rinsed
1 tbsp lemon zest
1/4 cup lemon juice
1/4 cup feta cheese, cubed or crumbled
Instruction
1) Wash your spinach 2-3 times by soaking it in a large bowl of cold water until all the sand deposits. Drain & dry over a clean kitchen towel. If the leaves are large, give them a rough chop. Set aside.
2) In a large skillet, heat the oil & sauté the onions until golden brown.
3) Add freshly shaved turmeric roots, garlic, parsley & black pepper. Mix well & cook everything for about 3 minutes. Add the beans, mix in gently, & let them saute for 2 minutes.
4) Very carefully add all the chopped spinach leaves to your mixture. Use a flat utensil to toss & turn spinach with the sauteed mixture until it wilts down & turn off the heat. Add lemon zest & lemon juice & mix well. Top it off with feta cheese & serve.
