Spinach fights fatigue!
Spinach is one of the most nutrient-dense foods you can incorporate into your diet, but if you’re feeling fatigued, it’s about to be a constant on your shopping list.
Spinach is an excellent source of magnesium, iron and selenium, antioxidant vitamin c, zinc, vitamin B2 and E, and vitamins B6 and B1 — all important in countering fatigue and getting your energy back.
This is a robust and delicious warm spinach salad recipe that can be served as an appetizer, side dish, or even a main dish.
Vegan, Gluten Free, Soy Free, Dairy Free, Sugar Free
12 appetizer or 6 side dish servings
2 pounds organic baby spinach
3 tablespoons extra-virgin olive oil
1 medium red onion, finely chopped
5 cloves garlic, minced
1 19-ounce can chickpeas, rinsed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1/2 teaspoon smokey paprika
1/2 cup golden or dark raisins or dried currants
1/2 cup organic vegetable broth
1. Rinse spinach and let drain in a colander.
2. Lightly steam the spinach in a covered steamer basket for 4-6 minutes until just wilted and still bright green.
3. Remove from heat and drain in the colander. Let cool slightly, then coarsely chop.
4. In a cast iron pan, add 1 tablespoon oil over medium heat.
5. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes.
6. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes.
7. Stir in raisins and broth, scraping up any browned bits.
8. Add the chopped spinach and stir gently to combine.
9. Remove from the heat and let stand 10 minutes.
10. Drizzle with the remaining 2 tablespoons oil just before serving.
Optional: Sprinkle with chopped fresh mint leaves before serving
Make Ahead: Cover and refrigerate in a glass container for up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.