So before we jump into the weekend, I would like to share with you an old favourite of mine. It is a spinach based dish that can work as side dish to a main of meat of fish or tofu, or as a starter, minding the portions of course.
Spinach is one of those super foods that deserves the name and lives up to it, anyone born in the 70s and 80s will remember how Popeye convinced us all that spinaches would make us big and strong and you know what? he was right!
This green leaf has plenty of desirable effects in our body, it is low in carbs and fat like all the vegetables, but also it is very high in protein, nearly 3 gr per 100 gr of product, and also very high in fibre. This means that we fill fuller for the right reasons, and it helps the intestinal transit. Over and above this, there is the high contents of iron, Vitamin A, C, K and some of the group B and high contents of magnesium, calcium and potassium, all these, key to strong bones, and to avoid water retention.
It is very antioxidant and helps improving your vision and has some components that are responsible for strength building on your muscles (Popeye!!)
The downside is that is not very good for people with kidney stones since there is a component in them that could worsen this condition, but if you are in tip top condition, jump ahead.
Some people don’t like spinach because they consider them bland and can only enjoy them when they come as a side of creamed spinach, which is a shame because all that cream and cheese kind of take away the benefit of it.
My version of this dish is much lower in fat and much higher in protein since I add cooked ham to it, making it more of a starter or even as a light dinner option.
Excuse the fast taken pics, but I hope they look yummy enough to make you want to try it.
Ingredients (serves 2):
4 squares of frozen spinach (or two portions as stated in the packaging)
120 gr of cooked ham
1 clove of garlic
1/2 tbsp. of olive oil
50 gr of gruyere/parmesan cheese grated
In a cooking pot, cook the frozen spinach for about 5 minutes or until the frozen blocks are totally undone. Then rinse and let in a strainer to loose the water.
Then chop the onion really finely and the garlic clove and sauté them in a pan on medium heat. Cut the ham in little pieces. My trick is to make rolls and then cut it with the scissors. Then chop the tomato in small cubes.
Put the heat up and when the pan is hotter add the ham, ideally, it needs to be a bit toasted outside, then add the tomato cubes and salt. Let simmer in low heat fro 5 minutes, then sprinkle the cheese and let it melt on top for a couple of minutes. Serve immediately.