Garlicky spinach topping

Yield: 7 Servings

Measure Ingredient
1 teaspoon Olive oil
½ cup Finely chopped onion
3 larges Cloves garlic, minced
2 tablespoons Malt vinegar
⅓ cup Water
8 cups Tightly packed torn fresh spinach, (3/4 pound)
¼ teaspoon Salt
⅛ teaspoon Pepper
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.

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