Garlic spinach

Yield: 6 Servings

Measure Ingredient
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@...>

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