Basil and garlic make anything better and I’m always looking for ways to make eating greens more interesting. Enter this recipe. The basil has the same color and texture as the spinach which makes the taste that much more surprising. The seeds add a bit of crunch – and a tiny bit of nutritional yeast goes a long way towards making something have that nutty/cheesy flavor. I eat this for breakfast with some brown rice and a poached egg or alongside some fish or chicken.
1 pinch of sea salt
6 cups baby spinach
10 large basil leaves, roughly chopped
2 cloves garlic, chopped or grated
1/4 teaspoon garlic chili paste
1 tablespoon raw sunflower seeds
1 tablespoon extra virgin olive oil
nutritional yeast for garnish (optional)
In a non stick skillet, heat up the olive oil on medium high heat and add the spinach, chili paste and sea salt. Cook until the spinach is about halfway to wilted and then add the garlic and basil and cook until the spinach is completely wilted. Sprinkle with sunflower seeds and yeast and serve immediately.