Ciao a tutti (Hi everybody),
here I'm again talking about the Mediterranean Diet.
Today, I would like to share with you one of its great benefits: It fights cancer!
Sicily has 33% less cancer incidence in regards to USA and 20% less in Italy compared to the U.S.!
Statistics are clear:
Cancer numbers reflect every 100,000 people:
One of the reasons of less incidence of cancer in Sicily is the way we eat, which is the Mediterranean Diet. Last time we said that the Mediterranean Diet is a lifestyle, and the pleasure in searching the ingredients and cooking “that special dish”, today let’s start cooking: “Poached Spinach” a recipe that is a great ally to fight cancer!
Poached Spinach – Spinaci affogati
This side dish of poached spinach, is a perfect example of a dish that can be really
tasty and healthy. And most of all, fast and easy.
The ingredients that will actually make the difference are the spinach that should
be fresh and the Extra Virgin Olive Oil (EVOO). If the EVOO is of good quality then the taste and the health will be guarantied.
One cup of pure health: Both the spinach and the EVOO are antioxidant and anti-inflammatory. Also are both rich in vitamins, making this side dish very healthy.
The perfect wine to accompany the Poached Spinach is TRAPANIe Red Wine, it is not too strong so it enhances the taste of the spinach.
Cooking tips: Better to use fresh spinach, the taste will certainly be better and the vitamins are intact. When adding the spinach to the pan, take the pan off the stove and let it cool a little, this prevents the oil from splashing everywhere.
Difficulty: Very Easy
Prep Time 15 Min.
Cook Time 10 Min.
4 tablespoons Nonna Angelina’s Extra Virgin Olive Oil (EVOO)
4 bunches of spinach – or two bags of large leafs spinach
2 small cloves of garlic sliced thinly
Nonna Angelina’s Organic Sea Salt
Clean the spinach by cutting the old leaves. Wash them very well, since the spinach tend to retain the dirt among the folds of the leafs.
In a big cooking pan put the garlic and Nonna Angelina’s EVOO and sauté until golden. Take the pan off the stove, let it cool a little and add the spinach.
Bring it back on the stove, add the sea salt and the hot pepper. Cook with low flame for about 10 minutes, turning the spinach a couple of times. Serve hot.