Google: “Spinach is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.”
“The health benefits of consuming spinach include improving blood glucose control in people with diabetes, lowering the risk of cancer, and improving bone health. Additionally, this vegetable provides minerals and vitamins that can confer a range of benefits. Spinach also contains vitamin K, fiber, phosphorus, and thiamine. Spinach is a nutritious and plant-based source of iron, a mineral that is crucial Trusted Source in transporting oxygen in the blood. “
“Eggs are a good source of protein (both whites/yolk). They also contain heart-healthy unsaturated fats and are a great source of important nutrients, such as vitamin B6, B12 and vitamin D,” says Kurt Hong, MD, an internal medicine specialist at Keck Medicine of USC.”
Today I make a simple soup which I remember my grandma used to make, which she had other ingredients in it. My favourite. Could not go down to Chinatown to get it, so, I am making a simple version of my grandma soup.
The weather is too hot to cook. Anyway, can’t eat much when it’s a hot day. I have some dried anchovies. Might use them to add flavour to the soup. My soup is comfort, healthy and delicious. Let’s cook!!!!
2 bunches spinach, stems removed, washed and drained
4 large eggs
1 Tbs dried anchovies
2 Tsp minced garlic
1 L water
In a pot heat 1 Tbs oil on medium heat. Add garlic stir until lightly brown. Add anchovies stir for about 1 minutes. Lower heat, add water bring to boil. Next add spinach, mix around to cook it about 7 minutes until wiltered.
Beat the eggs lightly and pour in to soup. Stir constantly to get the egg looks like scramble but in small curl pieces. Add seasoning. Once eggs done. Turn off heat. Spoon onto bowls and serve with a bowl of rice.
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