|1 teaspoon||Olive oil|
|½ cup||Finely chopped onion|
|3 larges||Cloves garlic, minced|
|2 tablespoons||Malt vinegar|
|8 cups||Tightly packed torn fresh spinach, (3/4 pound)|
|1 dash||Ground nutmeg|
|1 tablespoon||Pine nuts, toasted|
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 3 minutes. Add vinegar; cook 30 seconds or until liquid evaporates, stirring constantly. Add water, and cook 4 minutes or until reduced by half. Add spinach and next 3 ingredients; cook 3 minutes or until spinach wilts, stirring constantly. Remove from heat; stir in pine nuts. Yield: 1-¾ cups (serving size: ¼ cup).
Per serving: 28 Calories; 1g Fat (38% calories from fat); 2g Protein; 3g Carbohydrate; 0mg Cholesterol; 114mg Sodium Serving Ideas : Serve over salmon.
Recipe by: Cooking Light, October 1994, page 150 Posted to MC-Recipe Digest V1 #399 by igor@... on Jan 28, 1997.
Random recipe of the day