Italian-inspired flavors make for a perfect breakfast, snack, or satisfying meal any time of day.
- Type of dish: Breakfast
- Equipment: Saute pan, skillet
- Servings: Makes 2 servings.
Ingredients:
- 2 eggs
- 6 cups packed spinach leaves, fresh and washed
- 2 cloves garlic, minced
- 3 anchovy fillets, chopped (I recommend Crown Prince brand in glass jar)
- 1 TB pine nuts
- 1/4 tsp nutmeg, freshly grated if possible
- traditional fat of choice
Directions:
- Heat fat of choice in a skillet or saute pan on medium heat. (I used lard.) Cook the garlic, stirring, for a few minutes, and then stir in anchovies.
- After a minute, add in the spinach and nutmeg. Also, if using raw pine nuts, add them to the pot first, below the spinach, so they can get a nice toast while the spinach cooks. Otherwise (if already toasted), they can be added at the end.
- Cover the pot and cook until spinach wilts down, turning occasionally with tongs.
- Meanwhile, prepare two fried eggs in a skillet.
- When spinach is ready, lift with tongs to shake out the excess liquid and divide between two plates, each topped with fried egg. Sprinkle with black pepper, salt, or additional nutmeg if desired.
Contains:
- Eggs
- Egg Yolks
- Egg Whites
- Seafood
Autoimmune Alternative: Italian Spinach with Tri-Tip Steak Strips
Ingredients:
- 6 cups packed spinach leaves, fresh and washed
- 2 cloves garlic, minced
- 3 anchovy fillets, chopped (I recommend Crown Prince brand in glass jar)
- 1 TB pine nuts, toasted or untoasted
- 1/4 tsp nutmeg, freshly grated if possible
- traditional fat of choice
- 1 tri-tip roast (about one lb.)
- salt and pepper
Directions:
- Place the beef on a baking dish and freeze, uncovered, for 20 minutes. Remove and then slice the beef across the grain into 1/4-inch thick strips. Sprinkle the slices with salt and pepper.
- Heat 1 TB of oil/fat of choice in a pan over medium high heat. Add the beef, cooking in two batches if the pan would be too crowded. Let it brown without stirring for 30 seconds.
- Stir beef every 20 seconds or so for the next 2 minutes, maintaining it pink in the middle. Remove beef to a plate to rest. Cook next batch if you have one, in another 1 TB of oil, then add to the plate to rest.
- Heat 1 TB of oil/fat of choice in a skillet (or in the same pan) over medium heat. Cook the garlic, stirring, for a few minutes, and then stir in anchovies.
- After a minute, add in the spinach and nutmeg. Also, if using raw pine nuts, add them to the pot first, below the spinach, so they can get a nice toast while the spinach cooks. Otherwise (if already toasted), they can be added at the end.
- Cover the pot and cook until spinach wilts down, turning occasionally with tongs.
- When spinach is ready, return the beef and any of its resting juices to the pan with the spinach. Warm the beef for one minute and then plate it up using tongs or a slotted spoon.
- Sprinkle with black pepper, salt, or additional nutmeg if desired.