“If at first you don’t succeed skydiving isn’t for you.”
I like this recipe even though I’ve not yet made it because it’s simple and could actually be used with just about any vegetable. I also like it because I have a jar of dried lemon peel that hasn’t yet reached its expiration date. This will be my chance to use some of it when I get around to making this dish. Winner!
1 T coconut oil
3/4 cup sliced red onion, more or less
7 cups baby spinach
1/2 t grated lemon peel
1/2 t salt
1/4 t black pepper
1/4 cup crumbled feta cheese
Heat the oil over medium high heat. Add the onions. Saute for about 6 minutes until the onions are translucent.
Add the spinach and saute another 3 minutes or so.
Finally, add the lemon peel along with the salt and pepper. Another minute in the pan should do it. Add it up. This is about a 10 minute dish. Fifteen if you allow time to grate the lemon peel along with part of a knuckle.
At this point you can simply bandage your finger, place the finished spinach mixture into a lovely small bowl, and top it with feta.
Other veggie choices that appeal to me, if I’m going to stray from the potassium rich trail, would include green beans and carrots. Onions and cheese with veggies. How can you go wrong!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.