Cooked Spinach With Lemon And Shallots
- 1 tablespoon butter
- 1/4 cup shallots, thinly sliced
- 1 teaspoon garlic, finely chopped
- 1 pinch crushed red pepper flakes
- 1½ pounds spinach, (2 10oz. bags), stemmed and thoroughly washed, but not dried
- 1 sea salt and pepper
- 1 pinch nutmeg, ground, and lemon wedges to serve
1. Heat the butter in a large skillet over medium heat. Add the shallot, garlic and red pepper flakes, and cook, stirring occasionally, until the shallot begins to brown, 3-4 minutes. Increase the heat to medium high, and begin adding the spinach, a large handful at a time, tossing with tongs, until all the spinach is in the skillet. Cook, tossing frequently, until the spinach is wilted and bright green, about 2 minutes. If a lot of water remains, cook on high heat, until the leaves are coated with butter but not soupy, another 1 to 2 minutes. Season to taste with salt, pepper, and nutmeg. Serve with fresh lemon wedge.
What doesn’t spinach have is more the question! Vitamin K and Vitamin A are the big nutrients found in spinach.
Vitamin K’s primary role is in the thickening or coagulation (clotting) of blood, but it is also very important for bone health. Deficiency in this vitamin may contribute to low bone mineral density and severe bleeding, a dangerous duo.
Vitamin A contributes to beautiful healthy skin, and is also effective at helping to decrease inflammation throughout the intestinal mucosa, making vitamin A-rich foods essential for those with intestinal inflammation or digestive issues. Vitamin A is also important for normal vision, healthy bone and teeth formation, and plays an important role in a healthy immune system.
It is important to remember that the fat-soluble vitamins do not work independently. For example, the carotenoids and vitamins A, D, and E work together for gene transcription to take place. Vitamins A, D, and K all contribute to bone health and adding a little fat to spinach aids in the absorption of these vitamins.
Way to go Popeye!