Dilled spinach
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | tablespoon | Olive oil |
| 1 | Garlic clove, minced | |
| 1 | small | Onion, chopped, or |
| 1 | bunch | Green onions, chopped |
| 1 | Yellow crookneck squash, cut | |
| Into bite-size pieces | ||
| 1 | (10-oz) pkg frozen spinach | |
| Thawed, or 1 pound fresh | ||
| Rinsed spinach leaves, stems | ||
| Removed | ||
| ½ | bunch | Fresh dill, stemmed and |
| Finely chopped | ||
| ½ | Lemon | |
Directions
Heat oil in a skillet; saute garlic 15 seconds. Add onions and cook until wilted. Add squash and saute. Add spinach and dill and stir to mix well. Cover and cook over medium heat 3 to S minutes, or until heated through. Squeeze juice of ½ lemon over all before serving.
Per serving: Calories 52 Fat 2g No cholesterol Sodium 51 mg Percent calories from fat 30%
From The Dallas Morning News 10/16/96 Typos by Bobbie Beers
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