Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Bulk spinage or 2 (10-ounce) bags prewashed spinach, |
| \N \N | Prepared for cooking |
| 3 tablespoons | Olive oil |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ¼ \N | Crushed garlic clove (optional) |
Place spinach in a large pot, add no water, cover, and steam 3-5 minutes over moderate heat until slightly wilted but still bright green. Drain, add seasonings, and toss to mix. About 135 callories per serving. Makes 4 servings.
Recipe from: The Doubleday Cookbook Volume 2, Complete Contemporary Cooking. Copyright 1975 by Doubleday & Company, Inc.