I’m always buying spinach in the hopes I can get my family to LOVE it. I mean, really LOVE it. It’s not like kale (which I hate). It’s a dark green leafy vegetable that makes you strong, like Popeye. So, three out of the four of us like creamed spinach. But let’s face it, that kind of downgrades the health benefits when you are adding a creamy, cheesy sauce to the mix. Me, I’m probably the only one that will eat it any which way I make it. I love most leafy green vegetables. Which is kind of weird because I HATE kale. Hate is probably not a strong enough word for my feelings towards kale. But let’s not turn this into a post about kale. It’s about spinach.
The other day, I had a bunch of baby spinach that needed using up. So I decided to fry up some chickpeas with a little crushed red pepper and then add the spinach. It turned out a little spicy, a lot delicious, and every single person ate their whole serving! I call that a win! So much yum that I think I’m making it again tonight. Here’s what I did.
Start by sauteing a sliced onion in some olive oil over medium heat for about 5 minutes.
When the onions are translucent, add can of chickpeas, chopped garlic, crushed red pepper and a little bit of salt.
Continue to cook until chickpeas get a little crispy.
Add spinach (about 32 oz). Continue to cook for about 5-6 minutes, until the spinach wilts.
Serve and enjoy!
1 medium yellow onion, sliced
2 Tablespoons olive oil
1 can chickpeas
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
salt (to taste)
32 oz baby spinach, washed well
In a large frying pan, saute onion in olive oil over medium heat for about 5 minutes. When the onion is translucent, add the chickpeas, garlic, crushed red pepper and salt. Continue to cook until the chickpeas get a little crispy. Add the spinach. Continue to cook until the spinach wilts, about 5-6 more minutes. Mix well to incorporate the chickpeas and spinach in each serving. Serve and enjoy!