A little hint of crisp evening air has me craving some warmer foods. This is a good thing - warm foods help maintain balance in your body when its cooler outside.
This dish is the perfect answer when you want a salad but also want something warm. Its a great way to get your greens in that's not a salad. And is there honestly anything better than warm, cooked apples in the fall? So delicious!
This is a great way to get your greens in cooler weather when you don't feel like a salad.
The high fibre content of apples keeps your cv system and your digestive system happy and the antioxidants are fierce cancer fighters.
The apple cider vinegar and cinnamon are anti-inflammatory and add a touch of fall flavour to the dish. The final touch of pumpkin seeds add a needed crunch and pack some zinc and iron - great for your skin and you immune system.
In a large skillet saute apple slices in olive oil on low heat for about 10 minutes until the apple are slightly soft.
Add vinegar and mustard, reduce to a simmer and cook for 5-10 minutes until almost all the liquid has evaporated.
Add the spinach to the skillet and sprinkle with cinnamon, salt and pepper. Stir well and cook until spinach just begins to soften and wilt.
Remove from the heat and serve topped with pumpkin seeds.