During the work week I’m constantly looking for ways to use up the fresh food in my refrigerator before it bites the dust while trying to make things that are fast, easy, tasty, and above all…something my son approves of! While this isn’t a whole lot right now I think we’re on the right track to putting a few more things on his repertoire.
This was made with a bunch of leftover spinach I had way, way in the back of the refrigerator so it got neglected for a few days. Time to make a simple side dish for dinner…Garlic Truffle Spinach. The key to this definitely is the truffle oil but remember it’s strong stuff so a little goes a long way. You can add more but can’t take it out. This took a total of 5 minutes and surprisingly wasn’t totally repulsive to my son. Garlic isn’t quite his thing yet so hold back if you have a little one that might be a little too picky!
1 bunch of fresh spinach, stems removed
3 tablespoons olive oil
1 tablespoon truffle oil
3 tablespoons garlic, minced
1/2 teaspoon crushed red pepper
salt and pepper to taste
In a large skillet add the olive oil and truffle oil then preheat over medium heat. Add the garlic and crushed red pepper to olive oil and stir for 1 minute. Add the fresh spinach leaves and toss with the olive oil, garlic, and red pepper. Cook for 3-4 minutes until bright green and leaves are wilted. Remove from heat and add salt and pepper to taste.