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Wilted Spinach with Edamame, Garlic and Tomatoes

Posted Oct 02 2008 4:20pm

I threw this together last night on a whim. I was going to throw some spinach tomatoes and feta together, but the Edamame in the freezer has been calling my name for the last week so I figured I'd see what I could do with it.


I first discovered Edamame at the Ruby Tuesday's salad bar. For awhile I thought it was fava beans, but later was informed it was actually Edamame or soybeans. I love it so much I actually tried to purchase the entire supply of it from Ruby Tuesday's and have been known to go in and buy salad bar to go and simply fill up my Styrofoam take out container with Edamame!


Its got such a nice fresh from the garden taste and it has about 4g of fiber in a serving and 10 whopping grams of protein!


So here is my attempt at a recipe ingredient list and instructions, since I didn't exactly measure anything:


1/2 half bag frozen shelled edamame (fresh would probably work just as well too)

1 bag fresh pre -washed baby spinach

3 cloves minced garlic

1 tbsp olive oil

1/2 can no salt added diced tomatoes

kosher salt

1 cup uncooked couscous (I used a sundried tomato, spinach and whole wheat blend)


For the couscous:


1. Bring 1 cup of water to a boil. I like to add just a touch of olive oil to the water. ( you can use butter and a touch of salt if you would like as well)


2. Stir in couscous and then cover and remove from heat.


3. Let stand about five minutes and then fluff with fork.


Spinach:


1. Heat large pan on medium-high heat and add olive oil.


2. Add spinach and stir around until it begins to wilt. Add kosher salt, edamame and garlic and continue cooking until all of the spinach is wilted, and edamame is thawed and bright green.


3. Add diced tomatoes and stir until heated through.


4. Serve on top of couscous.


Ah, I also have some chicken there in the picture, don't I? That was pretty easy and tasty too. I had some thin sliced boneless skinless breasts and simply put some chicken and rib rub on them and drizzled them with a bit of olive oil and then grilled them on an indoor grill.

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