Spinach saute
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spinach, fresh |
| 1 | large | Tomato; peeled and cut in thin wedges |
| 2 | Garlic cloves; crushed | |
| 2 | tablespoons | Oil, salad; to 3 tb. |
| Salt; to taste | ||
| Pepper; to taste | ||
Directions
Wash spinach thoroughly and drain. Saute tomato and garlic in salad oil in a large skillet. Add spinach; cover and cook over low heat 15 minutes, stirring once or twice. Add salt and pepper to taste. Cook, uncovered, 5 to 10 minutes longer, stirring occasionally. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Nancy O'Brion NOTES: (I would cut back on the fat to make even less.) SOURCE: Southern Living Magazine, April, 1977. Typed for you by Nancy Coleman.
Related recipes
- Club spinach
- Fresh spinach
- Italian spinach
- Quick spinach
- Saute spinach
- Saute' spinach
- Sauteed spinach
- Sauteed spinach & red peppers
- Sauteed spinach aloha
- Sauteed spinach and red peppers
- Sauteed spinach with parmesan cheese
- Spanish spinach
- Spinach
- Spinach baked dish
- Spinach salad
- Spinach sauce
- Spinach sauteed with garlic
- Spinach side dish
- Spinach spaghetti
- Stir-fried spinach