Yield: 6 Servings
|1 tablespoon||Extra-virgin olive oil|
|12 \N||Cloves garlic, minced|
|2 packs||(10 oz) fresh spinach, coarsely chopped|
|2 \N||Packets instant vegetable broth powder|
|⅓ cup||Raisins, optional|
Source: Vegetarian Times, Dec. 1996 Recipes presented by Catherine Censor Shemo, managing editor of Vegetarian Times.
(Note: This dish, though not fried, represents the oil.) In large nonstick skillet, heat oil over medium heat. Add garlic; saute 1 minuate. Increase heat to medium-high; add spinach. (If skillet is too small, add spinach in two batches; cooking down first batch before adding more.) Sprinkle vegetable broth powder and raisins over spinach if using.
Saute until spinach wilts. Add a sprinkling of water to skillet if needed.
Serving tip: On serving plate, ring individual couscous timbales with spinach for an attactive presentation.
Per 1-cup serving: 54 cal; 3g protein; 3g fat; 6g carb; 0 chol; 75mg sod; 2 g fiber, vegan
Posted to JEWISH-FOOD digest V96 #86 Date: Mon, 25 Nov 1996 22:43:15 -0600 (CST) From: "Natalie Frankel" <Natalie.Frankel@...>