Today is Fresh Spinach Day! This leafy green contains vitamin A, potassium, and folate, so it’s a tasty way to stay healthy. Try this sautéed spinach recipe for your next family meal!
Directions
Pineapple chutney
- In a saucepan, combine pineapple, brown sugar, orange juice, raisins, onions, and a dash of salt.
- Bring to a boil and simmer for 3 minutes.
- Cool quickly (per HACCP) to internal temperature of 40 F or below for service. (Use within three days.)
Tilapia filets
- Place fish filets on baking pans and top each fillet with 2 tablespoons chutney.
- Bake in a 375 F convection oven for 15 minutes or until the minimum internal temperature is 145 F for 15 seconds. Serve immediately. (If left over, do not reuse.)
Sautéed spinach
- Heat skillet over medium heat. Add oil and garlic. Sauté quickly (do not brown).
- Add spinach, and sauté just until tender.
- Season with salt and pepper. Hold hot at 140 F or above for service. (If left over, do not reuse.)
(Source: Mindful by Sodexo)
Ingredients
- 2 3/4 ounces fresh, chopped pineapple
- 2 tablespoons light brown sugar
- 2 teaspoons orange juice (fresh or pasteurized)
- 3 teaspoons seedless raisins
- 3 teaspoons fresh red onion, chopped
- 4 raw tilapia filets
- 1/2 ounce 80/20 canola olive oil blend
- 1/2 teaspoon minced garlic
- 1 1/2 pounds fresh spinach
Editor's Note: This recipe was originally published on , and was last reviewed on .
