(originally made 3/2011)
A little while back Linda shared this recipe for Garlic
Orange Spinach. I am not a cooked spinach fan, my mom used to cook it
beyond all recognition when I was a kid and I've just now come to the
point where I can enjoy it raw in salads, etc. I loved the flavor
combo of the recipe, and instead of the spinach, I subbed 2 nice size
bunches of broccoli. I like my veggies crisp/tender, and I used a lid
to get them to the doneness I wanted.
I served this
alongside turkey cutlets pan fried in olive oil with lemon pepper
seasoning and a package of Uncle Ben's 90 second Jasmine rice.
Everything started out separate on the plate, but I did end up mixing
the broccoli into the rice and it was fantastic :)
thank you so much for sharing the recipe, I also think this would be
wonderful with green beans or sugar snap peas, maybe even cubed cooked
Serving Size : 4
2 tablespoons grapeseed or rice oil -- used olive oil
1 tablespoon thinly sliced garlic
3 tablespoons freshly squeezed orange juice
1 bag fresh spinach leaves -- (10 ounces) stems removed, washed and spun dry-- used broccoli
1 tablespoon grated orange zest
Sea salt and freshly ground pepper
a large sauté pan, heat oil over medium-high heat. Add garlic and cook,
stirring constantly, until it begins to brown, about 30 seconds. Add
orange juice and cook until reduced, about 30 seconds. Add spinach and
orange zest; sauté until spinach just wilts. Remove from heat and season
with salt and pepper.
"Created by Michel Nischan
Oprah.com | From the April 2005 issue of O, The Oprah Magazine"