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Spinach 'Soufflé'
(Serves 4)
2 lb spinach
1 t fine black pepper
4 T chopped fresh parsley
1 t red chili pepper
5 t olive oil
pinch sea salt
½ cup water
6 T pine nuts
½ mustard seeds
Wash and chop spinach. In a large saucepan, cook spinach and parsley in 1 T oil and water for 5 minutes, covered. Drain and puree with a hand grinder.
Preheat a cast-iron skillet and sauté spices, salt and nuts in remaining oil for a few minutes. Add pureed greens to mixture. Serve warm.
Brenda Jaeck is a Holistic Nutrition and Lifestyle Counselor, Lecturer and Workshop Facilitator. She can be contacted at 917 213 9305 or brenda@seedstochange.com.
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