Veggie Tales: Slightly Sweet Sauté

I've already told you about my quest to eat more vegetables and how it has transformed my eating habits.  What I should also mention is that my skin, my attitude towards food, and my energy level have been equally transformed.  I've solved a myriad of minor health problems I never realized I had (swelling of the ankles and knees, non-hormonal acne, occasional indigestion and heartburn) and I'm now all about the green stuff. 

Tonight I marinated a pork tenderloin and Mike grilled it like a boss when he got home.  It needed accompaniment, we needed vegetables, and I needed something other than salad or broccoli.  So I threw together this super easy, super delicious green thing that complimented the pork oh so nicely.  Check it out. 

Spinach and Artichoke Sauté

Makes about 6 servings

5 cloves garlic, minced

1-2 tbsp olive oil

1 lb. frozen spinach

10-12 oz. frozen artichoke hearts

1/3 cup raw pepitas (pumpkin seeds)

1/2 cup golden raisins

1-2 tbsp lemon juice

salt and pepper

Use a cast iron skillet if you've got one, just because those things are awesome and they distribute the heat infinitely better than anything else.  Pour some olive oil into your pan and sauté the garlic for about a minute.  Add the artichoke hearts and let them brown up for a bit. (Next time I'm going to try roasting the artichoke hearts in the oven and then adding them at the end because they are so yummy roasted.) Once they're softened and browned, mix in the spinach little by little, allowing it to cook down.  To your veggies, add the pepitas and raisins.  Heat everything through and add lemon juice, salt, and pepper to your liking.  Basic, beautiful, and nourishing.