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.