Garlic Sauteed Spinach

When I was a kid, the cartoon Popeye the Sailor Man was one of my favorite cartoons. I can remember wanting to be strong like him so I begged my mother to buy me the canned spinach that Popeye reportedly ate. When she prepared it for dinner one evening I can remember taking a few bites and then flexing my arm to see if I had muscles as large as Popeye's! Of course I didn't, but as we know spinach is considered a very healthy super-food adding lots of nutrients that our bodies need. Sauteing spinach in olive oil and garlic makes it a most delicious side dish. Really, if you love wilted spinach, I think you will enjoy this version adapted from Ina Garten, very much.

Garlic Sauteed Spinach
approximately 3-4 servings

1 pound of baby spinach, washed
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
2 tablespoons olive oil
1 tablespoon butter
fresh lemon for squeezing

In a large pot or dutch oven, heat the oil over medium heat. Add the garlic and cook only about 1 minute. Don't let it get brown. Add all off the spinach, the salt and pepper to the pot. Give it a stir and cover the pot with a lid to let the spinach steam about 2 minutes. Remove the lid and give it a good stir and cook if needed, until all the spinach is wilted. Using a slotted spoon, remove the spinach to a serving dish. Top with the pat of butter and a good squeeze of lemon. Serve hot. Enjoy!

Spinach and Artichoke Dip

I know, there are many recipes for Spinach and Artichoke Dip on the web. But I was craving it after reading Kathleen's post last week. Her photo was enticing and I had stuff on hand to make it happen. I had half a bag of spinach that needed to be used, and a can of artichokes in the pantry. I toasted some baguette slices, mixed the dip, stuck it the oven and indulged. Ahhh, it was so good! So here's my version of her delicious dip.

SPINACH AND ARTICHOKE DIP
adapted from Kathleen's recipe

8 ounces cream cheese, room temperature
1/4 cup mayo
1/2 cup sour cream, I used low fat
3/4 cup freshly grated Parmesan cheese
5 ounces fresh baby spinach leaves
1 can artichoke hearts, water packed, drained and chopped
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes

Since I used fresh spinach, I quickly sauteed it in a skillet in 1 teaspoon olive oil. It was wilted in just a minute. Stir in the softened cream cheese, sour cream, mayo, Parmesan cheese, chopped artichoke hearts, garlic powder, and pepper flakes. Pour into a baking dish and bake in a preheated 350 degree oven for about 45-50 minutes until golden and bubbly. Serve with baguette slices, pita chips or whatever you like. It's good with anything!

NOTE: More spinach can be used, if desired. This made 2 1/2 - 3 cups of dip.