Spinach is a great source of brain-boosting folic acid, while extra virgin olive oil and walnuts offer antioxidant vitamin E.

Serves 4. 

1 lb. (4 c.) fresh baby spinach
2. T extra virgin olive oil
1 large clove garlic, pressed
2 T walnuts, chopped

Wash spinach and pick out any damaged leaves. Put aside to drain.

In a dry skillet, over medium heat, toast the chopped walnuts by tossing lightly until they turn golden brown. Be careful. They burn easily. Remove from skillet when toasted. 

In a large skillet, heat the olive oil. Add the spinach and sauté lightly for 1-2 minutes. Add garlic, toss, and cook one minute more. Add salt to taste. Sprinkle with toasted walnuts and serve.

Nutritional Information per Serving: 92 calories, 1.5g protein, 1.8g carbohydrates, 9.2g fat (1.2g saturated), 0g cholesterol,  .9g fiber, 100mg sodium