Turkey and Spinach Wraps
1 package cream cheese.
8 x flour tortillas.
5 oz spinach leaves trimmed.
1 lb thickly sliced turkey.
1 jar salsa (green salsa is great with poultry)
1.Spread the cream cheese on the tortillas.
2. Put some spinach and then turkey on each tortilla.
3. Drizzle some salsa over the top.
4. Fold in one end and roll up the tortilla to form a wrap.
Basic Cooked Spinach Recipe
My father prepares spinach this way at least once or
twice a week, usually made with fresh spinach from the
farmer's market. According to dad he overcooked it for
years, until he learned that you shouldn't cook spinach
beyond the point that it just wilts. The trick is to drain
and dry the spinach leaves as well as you can, using a
salad spinner if need be, before cooking them. His
spinach is fabulous; I hope you give it a try.
• 2 large bunches of spinach, about 1 lb
• Olive oil, extra virgin
• 3 cloves garlic, sliced
• Salt to taste
1 Cut off the thick stems of the spinach and discard.
Clean the spinach by filling up your sink with water and
soaking the spinach to loosen any sand or dirt. Drain the
spinach and then repeat soaking and draining. Put the
spinach in a salad spinner to remove any excess
2 Heat 2 Tbsp olive oil in a large skillet on medium high
heat. Add the garlic and sauté for about 1 minute, until
the garlic is just beginning to brown.
3 Add the spinach to the pan, packing it down a bit if
you need to with your hand. Use a couple spatulas to lift
the spinach and turn it over in the pan so that you coat
more of it with the olive oil and garlic. Do this a couple
of times. Cover the pan and cook for 1 minute. Uncover
and turn the spinach over again. Cover the pan and cook
for an additional minute.
4 After 2 minutes of covered cooking the spinach should
be completely wilted. Remove from heat. Drain any
excess moisture from the pan. Add a little more olive oil,
sprinkle with salt to taste. Serve immediately.
Optional: in Italy this is served as a course instead of
salad. It is usually sprinkl