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Leek, Spinach, & Walnut Bruschetta

July 11, 2011

I know, I know. It is kind of a cop-out to post an adaptation of something I already posted. I’m probably breaking a million rules of blogging! Please forgive me if so. It’s just that I’ve been really liking this little lunch lately (what can I say, I apparently love cooked spinach more than I realized) and I wanted to share that walnuts do indeed work well here to make it a bit more filling.

I wanted to put them into my original recipe, but a nut-loving husband who shall remain nameless had eaten ours from the cabinet. So today I added 3/4 cup of walnuts, coarsely chopped, to the skillet at the end of cooking, when the spinach was just about wilted. The nuts fit right in and add some nice texture, flavor, and substance. Just a little tweak for you to consider!

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