Sautéed Spinach with Blood Orange and Pomegranate

Serves 4

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he sweet-tart flavors of the pomegranate seeds and blood oranges balance out spinach’s astringent flavor perfectly. All of the ingredients in this colorful side dish are excellent for helping to lower cholesterol and whittle the waistline.

Ingredients:

• 1 blood orange
• 2 teaspoons Napa Valley organic extra virgin olive oil
• 2 cloves garlic, minced
• 12 ounces organic baby spinach, rinsed but not dried
• 1/8 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons pomegranate seeds

Instructions:


1. Use a small knife to slice enough off the top and bottom of the orange so that the tips of the segments are exposed, then cut off the skin and all the pith using downward cutting strokes, removing the white pith. Cut between the thin membranes to release the segments and halve the segments crosswise. Set aside.

2. Heat the oil over medium heat in a large saucepan with a lid. Add the garlic and cook one minute. Add the spinach and toss to coat with the oil and garlic. Cover and cook until the spinach is just wilted but still bright green, about two minutes. Remove from heat; drain off any liquid and season with salt and pepper. Stir in the orange segments and garnish with pomegranate seeds.

Each ½-cup serving contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 80       2 g     0 g     0 g     0 mg  220 g     16 g     6 g     4 g     3 g     72% DV 61% DV 8% DV 20% DV