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Related recipes: Eat-Drink-and Weigh Less, Fall, Garlic, High Fiber, Kid-Friendly, Nuts and Seeds, Raisins, Side Dishes, Spinach, Spring, Vegetables, Vegetarian
Yield: 2 servings
2 Tbs vegetable broth or water
1 10-ounce package baby spinach leaves (or two 5-ounce packages)
pinch of salt
2 tsp extra-virgin olive oil
1/2 tsp minced or crushed garlic
2 Tbs pine nuts, lightly toasted
2 Tbs raisins
freshly ground black pepper
Place the broth or water and spinach in a medium-size microwave-safe bowl (if using a microwave) or pot (if using the stove). Cover the bowl with a plate, or the pot with a lid.
Microwave the bowl on high for 1 minute, or cook the spinach in the pot over medium high heat for 1 minute.
Remove from the heat, and stir in the salt, olive oil, and/or garlic. Serve hot, warm, or at room temperature, topped with pine nuts, raisins, and a grind or two of fresh black pepper.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
Variation: You can also make this with a 10-ounce package of frozen, defrosted spinach. Squeeze out some of the water after the frozen spinach has thawed.
Kitchen Tip: This dish will keep for up to 5 days in a tightly covered container in the refrigerator.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright © 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
