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Spicy Spinach

2 T. olive oil 1 small onion, diced

2-3 cloves garlic, minced

2 jalapenos, seeded and diced

Salt and pepper to taste

1 large bag of spinach (9-10 oz)

½ c. low-sodium chicken or vegetable broth

¼ c. sour cream

Heat the olive oil in a large saute pan medium-high heat.  Add the onion, garlic, jalapenos, and a generous pinch of salt and pepper.  Reduce the heat to medium and cook, stirring occasionally, until the onion is translucent, 5-10 minutes.  Stir in the spinach, add the broth, and cover.  Simmer for 10-15 minutes, or until the spinach is very tender.  Remove from the heat, stir in the sour cream and adjust the seasonings.  Serve over coconut basmati rice and with a generous helping of sourdough bread.  

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