Wilted Spinach with Broccoli and Asparagus
Ingredients
1 medium to large head of broccoli, trimmed into bite size pieces
1 pound slender asparagus spears, woody stem ends removed
1 punch fresh spinach, cleaned of stems and triple rinsed
4 cloves of garlic, minced
olive oil
salt and pepper
ham, cheese, and slices of French bread optional
Directions
Place asparagus spears in a large bowl, and drizzle with a bit of olive oil; sprinkle with a little salt and pepper to taste. Toss to coat evenly. I placed my spears on the 4″ rack of my Nuwave oven and set the timer to 6 minutes. If you don’t have a Nuwave, you can run them under the broiler for a couple of minutes or microwave in a covered container with a few spoons of water for 3 or 4 minutes.
I microwaved my broccoli in a covered container with just a splash of water just into barely tender.
Meanwhile, add a bit of olive oil to a large skillet over medium heat and cook garlic for a couple of minutes; add the spinach in small batches tossing continuously. Within a couple of minutes, the spinach reduces to half the volume; it’s ready to serve.
While all that was going on, I topped some French bread pieces with thinly sliced ham and topped that with Mozzarella cheese; I ran than under the broiler until bubbly and beginning to brown.
Serve all at once.