One of the greatest moments in my life was the day I discovered that you have to eat fat with your veggies. It’s healthy!
According to health boffins, having a big dose of high-fat dairy* with your vegetables helps you absorb all the wonderful nutrients.
Huh, my grandmother was right when she drowned our potatoes in butter…who’d have thought it?!
So I have absolutely no qualms about pairing the nutritional powerhouses of spinach and kale with a giant helping of full-fat cheese.
Now I’m waiting patiently for the day when they say that, not only is ice-cream a superfood, but to get the full benefits, you have to eat it with cake.
*if you’re dairy free, don’t despair. You can get the same benefits eating olive or coconut oils with your vegetables.
Spinach, Kale & Garlic Dip (serves 2-3)
- 5 oz baby spinach leaves
- 2 large leaves curly kale, de-stemmed and chopped
- 6 0z neufchatel (or other) cream cheese
- 3 oz feta cheese, crumbled
- 2 cloves garlic, minced
- 1/2 small, white onion, finely sliced
- 2 tbsps butter
- Melt one tbsp of butter in a saucepan, add the spinach and saute over a low heat until it wilts.
- Remove spinach from the pan, place in a sieve and press firmly to drain all the water out of it. At this point I left it in the sieve, with a heavy object on top to drain dry.
- While the spinach is draining, add the remaining tbsp of butter to the pan and the sliced onions and garlic. Cover and gently fry over a low heat for 15 minutes until the onions are good and soft.
- Add the kale to the pan and fry for a further five minutes. Remove from heat.
- Roughly chop the drained spinach and place in a bowl. Stir in the cream cheese. Add the kale, onion and garlic mix. Stir together.
- Transfer to a 24oz oven-proof dish, sprinkle the feta over the top and bake at 400 for 25 minutes.
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