When it’s the spring season, many people have the opportunity to eat lighter with the help of fresh produce being readily available. It’s really simple to incorporate fresh, leafy greens into your everyday meals. Starting with fresh vegetables is a step in the right direction because it prepares you and makes it easier to make small, healthier changes to your diet.
Lemon and Garlic Sautéed Spinach
2 tablespoons olive oil
4 garlic cloves, peeled and smashed
3-4 bunches spinach, trimmed and cleaned
1-2 tablespoons fresh lemon juice
Coarse salt and ground pepper
In a large skillet, heat oil over medium heat. Add garlic; cook, stirring, until fragrant and browning begins, about 1 minute. Using a slotted spoon, remove garlic and discard.
Raise heat to high. Gradually add spinach to skillet, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.
Drain the liquid from skillet; add lemon juice, salt, and pepper to taste.
Arugula Salad with Tomatoes
2 tablespoons red-wine vinegar
¼ cup extra-virgin olive oil
2 cups baby arugula
1 pound plum tomatoes, cut into wedges
¼ cup drained baby green pepperoncini
½ cup Kalamata olives, pitted
½ red onion, thinly sliced
1/8-teaspoon coarse salt
Freshly ground pepper
Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, pepperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with salt and pepper.