Sunday, September 27, 2009

Yummy Spinach

50 ml (1/8 cup) green onion or chives, chopped

250 ml (1 cup) spinach, rinsed, chopped

250 ml (1 cup) Swiss chard, rinsed, chopped

75 ml (1/4 cup) water or vegetable stock

Wash vegetables well. Cut away heavy stalks of chard and chop into bite sized cubes. Pour water into a fry pan or waterless cooker. Heat until bubbling slightly, add spinach and chard stalks. Stir fry on LOW heat for 5-6 minutes or until vegetables look clear. Add spinach and chard leaves. Simmer, watch and stir using a wooden spoon. Add extra water or vegetable stock only as necessary. Simmer until wilted and tender. Add chives or green onions for last 1 ½ minutes of cooking.

Serve hot.

Suggestions: Double the recipe and save some for salad. Chill well. Serve as a salad with fresh chives sniped on top.

Try: A squeeze of lemon juice on 1 tsp cider vinegar on Top…especially as a salad…drip 1 tsp flax oil over salad and enjoy.

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