Wilted spinach with nutmeg & garlic
Throw some spinach in a wok with garlic and spices for a quick side.
HEALTHY
VEGAN
GLUTEN
FREE
SERVES 4 (2 for dinner, 2 for lunch) PREP 5 mins COOK 5 mins
EASY V
1 2 tbsp olive oil
4 garlic cloves, chopped 500g baby spinach nutmeg, for grating
1 Heat half the oil in a wok, and stir-fry half the garlic until soft. Gradually add half the spinach, a handful at a time, only adding more once the rest has wilted.
2 Grate in some nutmeg, stir, and serve with the enchiladas (see left). Use the remaining ingredients to make lunch the following day.
GOOD TO KNOW vegan • healthy • low fat • folate
• 1 of 5-a-day • gluten free
PER SERVING 68 kcals • fat 4g • saturates 1g • carbs 2g • sugars 2g • ibre 4g • protein 4g • salt 0.4g