A New Take on Sauteed Spinach

Winter storm Nemo has come and gone here in NYC and left enough slushy snow in his path to last the next three weeks.  We are pretty certain no one will argue that we all need to be warmed up.  Warmed up and pumped full of greens in the same snack or side dish... who can beat that?!

That's why we are passing along our supreme sauteed spinach glazed with honey and mustard.  Trust me, hubby AND munchkin will devour this faster than you can say "Bon appetit!"

Ingredients:

• 1/2 tablespoon extra-virgin olive oil
• 5 cups washed organic baby spinach (fresh only)

Ingredients for glaze:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon yellow mustard
• 2 tablespoons local honey
• 1 small pinch salt and fresh cracked pepper (this is simply to bind the glaze)

Directions:

1. Whisk together glaze ingredients while heating a skillet over medium heat, set aside.
2. Pour the olive oil into the skillet then place spinach in pan.
3. Slowly and delicately turn the spinach leaves while adding the honey-mustard dressing.
4. Quickly finish up by turning the spinach to coat it with the honey-mustard dressing. The leaves should be just wilted, not soggy.
5. Option to add goat cheese.  Serve warm or room temperature.
6. Option to puree in a food processor or blender for a sweet and healthy meal for your baby (12 months or older only because of the honey).

Serves 6-8.  Bon appetit to you and your bébés!