Monday, December 19, 2011
Again, this recipe is from Clean Eating Magazine!
1/2 onion, chopped fine
4 cloves garlic
2 tsp olive or coconut oil
1 bunch spinach, organic
1/2 c packed basil leaves, shredded fine
1/8 tsp salt
1/4 tsp fresh ground black pepper
1. Heat oil in a large pan over med-high heat. Saute garlic and onion for about 5 min until onions at desired texture. Then add spinach, basil and salt and black pepper and toss for 2 minutes until spinach is wilted.
Serve with Chicken Rioja and Quinoa.