Ingredients
3tbspwater
8ozspinach,half of a 1 pound bag, frozen chopped
2tbspolive oil
1bunchgreen onion,chopped
1lbcauliflower rice,homemade or store-bought, fresh or frozen
½tspkosher salt
¼tspground black pepper
½cupcilantro,or flat leaf parsley, fresh chopped
Preparation
In a microwave-safe bowl, sprinkle the water evenly over the spinach.
Cover the bowl with a microwave-safe lid or plastic wrap, and microwave at high heat for 3 to 4 minutes, depending on the strength of your microwave until the spinach is fully thawed and steaming hot.
Transfer the spinach to a colander or mesh strainer, and use the back of a spoon to squeeze out as much moisture as you can.
Heat the olive oil in a large skillet over medium heat. Add the green onions and sauté until they are softened and translucent for about 2 minutes.
Add the cauliflower rice, salt, and pepper and sauté for another 5 minutes until the cauliflower is cooked through and you’re starting to see a little bit of browning on the green onions.
Add the spinach and sauté for 2 more minutes. Turn off the heat, then stir in the chopped herbs. Taste for seasoning, add more salt and/or pepper if needed.
Remove from heat and serve right away or cool to room temperature. Store in the fridge for up to 4 days, or in the freezer for up to 2 months.
