Fettunta con spinaci

Yield: 4 Servings

Measure Ingredient
\N 2 Cloves garlic; finely choppd





~Tuscan Garlic Bread with ~Spinach ~In Rome: Bruschetta 8 sl Crusty Italian bread; cut ~½ inch thick 2 lb Fresh spinach; or

10 oz -Frozen spinach

¼ c Olive oil

2 tb Sun-dried tomatoes; finely ~chopped Salt; to taste Pepper; to taste

Preheat the oven to 400.F. Brush the bread on both sides with olive oil, place it on a baking sheet, and bake until it is lightly golden on both sides, about 5 minutes. If using fresh spinach, wash thoroughly, dry, and remove stems. Place in a large saucepan over medium heat with 1 cup of water and a pince of salt. Cook until the spinach is soft, 2 to 3 minutes. Drain and squeeze well of all excess water.

Heat the olive oil in a large skillet over medium heat. Add the garlic and tomatoes and cook 1 to 2 minutes. Add the spinach, season with salt and several grinds of pepper, and cook, stirring, 2 to 3 mintues. Taste and adjust the seasonings. Let the spinach cool slightly, then spread over the toasted bread and serve.

Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Lawrence Kellie Date: 02-16-94 The Lunatic Fringe Bbs (730) F-Homecook

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