Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ tablespoon | Olive oil |
| 1 \N | Garlic clove, minced |
| 1 small | Onion, chopped, or |
| 1 bunch | Green onions, chopped |
| 1 \N | Yellow crookneck squash, cut |
| \N \N | Into bite-size pieces |
| 1 \N | (10-oz) pkg frozen spinach |
| \N \N | Thawed, or 1 pound fresh |
| \N \N | Rinsed spinach leaves, stems |
| \N \N | Removed |
| ½ bunch | Fresh dill, stemmed and |
| \N \N | Finely chopped |
| ½ \N | Lemon |
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