Weather: 10 degrees, clouds and wind, snow expected later today
What I’m listening to: Despicable Me on the television
My go-to ways to eat spinach are raw in salads, blended into smoothies, and cooked into soups. However, when spinach is sautéed in a hot pan and just barely wilted, it may be at its very best. Its vibrant green color pops and is just striking on the table, straight from the steaming pan. Consider this simple and beautiful dish as an unlikely, but deliciously bright and fresh green on your holiday table.
I had intended to include pumpkin seeds or pepitas in this recipe, however after searching high and low at several different stores in our area, I couldn’t find a single pumpkin seed in October-November. They would be great for presentation and texture. If you’re making this for Christmas dinner, consider finishing this dish with fresh pomegranate seeds for texture and color instead. You can adapt it to suit the occasion.