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Leek & Spinach Bruschetta

July 5, 2011

I have been eager to try this combination since I saw Giada make a Greek Pizza on the Food Network the other day. The leeks and spinach together looked fantastic! And then over the weekend I came across a round rustic loaf of sprouted seeded whole wheat bread at Whole Foods, and I couldn’t wait to make bruschetta. I use the term bruschetta loosely here- I didn’t add garlic or extra olive oil, so possibly the food police are on their way to arrest me as we speak.

I kept this very simple today, but you could make it even better by adding chopped walnuts, avocado, garlic (rubbed on the bread or chopped and cooked into the leeks and spinach), white beans, carrots, an extra drizzle of olive oil, an herb like parsley or mint, or a butter substitute like Earth Balance. Of course, if you eat dairy, feta cheese or something similar would probably be a nice accompaniment too.

Leek & Spinach Bruschetta

  • 1 Tbsp. extra virgin olive oil
  • 2 thin leeks, white and light green parts only, washed thoroughly, quartered, sliced 1/4 inch thick
  • sea salt
  • 4 cups (or so) spinach
  • 4 slices of round rustic loaf bread or sprouted grain bread

1. Heat the oil on medium in a big skillet. When it is hot, add the leeks and a pinch of sea salt. Cook, stirring occasionally, for about 5 minutes.

2. Turn down the heat to medium-low. Add the spinach and continue stirring regularly.

3. While the spinach wilts, toast the bread on a grill pan, one of those countertop Foreman grills, or in the toaster.

4. Salt and pepper the vegetables to taste. Mound them on top of the toast, and eat hot. Makes 4 pieces of bruschetta.

~

Note to nutritarians and those following the Eat to Live principles: I know that Dr. Fuhrman does not specifically mention bread as one of the whole grains he is in favor of, but I personally have been considering one piece of sprouted grain bread (like Ezekiel or Alvarado Street Bakery) to be equal to a 1/2-cup serving of whole grains in his plan. I tagged this recipe as nutritarian-friendly in case you too are interested in doing that. :) You could saute the vegetables in water or a bit of white wine instead of oil, of course.

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