Cause leeks are extremely that bravo. Or then again, really, they are that useful for the microscopic organisms that live in your gut. Presently, that may sound odd yet trust me, it's a thing and it will be something you'll hear parcels progressively about in coming years.
The gut microbiome — which implies every one of the microscopic organisms, great and terrible, that live in your stomach related tract — have been found to have connections to a wide range of different parts of our wellbeing. Not simply stomach related stuff, it's even been connected to psychological wellness.
Anyway, leeks are incredible fuel for those great microscopic organisms in your gut and I without a doubt need to keep mine upbeat.
Be that as it may, you know, life acts as a burden and I haven't been eating leeks on the ordinary like I needed. So as of late I endeavored to get back in the propensity and locate some fast + simple approaches to consolidate leeks. Subsequently, this formula.
This straightforward side dish is currently a go to for us. We like sautéed spinach all alone, and it's one of our go-to veggie side dishes. In any case, I figured, consider the possibility that I could simply include a cut leek and have that be one simple approach to sneak more leeks into our weight control plans.
You can serve this Sautéed Spinach and Leeks with Sticky Sesame Cauliflower
Sautéed spinach and leeks is a quick + easy, healthy side dish with simple ingredients and delicious flavor!
INGREDIENTS
- 1 teaspoon extra-virgin olive oil
- 1 medium leek, cleaned, trimmed and sliced (see notes)
- 2 cloves garlic, minced
- 1 8 oz. bag fresh spinach or baby spinach
- Salt and pepper, to taste
- Grated Parmesan cheese (optional)
INSTRUCTIONS
- Heat olive oil in a large pan over medium-low heat.
- Add leeks and sauté for 3-4 minutes, until softened.
- Add garlic and sauté an additional 30 seconds.
- Add spinach and stir for 2-3 minutes until spinach is mostly wilted.
- Season with salt and pepper, to taste. Sprinkle with Parmesan cheese, if using, and serve hot.
NOTES
You can substitute coconut oil or unsalted butter for the olive oil if you prefer.
To prepare the leeks, trim off the dark green leaf end and the root end. Thinly slice the leek in rings and place in a bowl of cold water. Toss them around in the water to remove any sand, dirt and grit from the inner layers. Let them sit for at least 2-3 minutes. Gently lift the leeks from the bowl of water and place in a colander. This way you leave behind the dirty water and any grit that’s fallen to the bottom of the bowl. Now they are ready to use!
Read more our recipe : Easy Pad Thai with Chicken
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