Serves 2 – 3
1 large bag of spinach (pre-cleaned and dry)
2 cloves of garlic, cleaned and diced
1 lemon, cut into quarters with seeds removed
Salt, black pepper, cayenne pepper
In a large saute pan, add a few tablespoons of olive oil and diced garlic and cook for 1 minute over medium high heat.
Add spinach leaves and a bit more olive oil if necessary. Toss the spinach so that the leaves cook evenly, about 2 minutes. Add salt, pepper, cayenne pepper to taste.
Once cooked, squeeze juice from lemon then serve immediately.
A large bag of spinach wilts down to a very small amount. A good rule of thumb is one large bag per two people.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.