Vegetable saute

Yield: 1 servings

Measure Ingredient
¼ cup Olive oil
1 medium Red bell pepper; cut into thin
\N \N ; strips
1 medium Onion; chopped
1 \N Garlic clove; minced
½ pounds Fresh asparagus
\N \N Cut diagonally into 1 1/2-inch slices
4 cups Fresh spinach
⅓ cup Broth
¼ cup Pitted black olives; sliced
¼ cup Chopped parsley
\N \N Freshly ground pepper to taste

In skillet, heat 2 tablespoons olive oil over medium-high heat. Add bell pepper, onion and garlic. Saute until crisp-tender. Remove to a plate. In same pan, over medium-high heat, heat remaining 2 tablespoons oil. Add asparagus and spinach and saute 3 minutes. Return cooked vegetables to pan.

Add chicken broth. Cook 2 minutes. To serve, add olives, parsley and pepper.

Approximately 8 minutes.

Per serving (excluding unknown items): 665 Calories; 59g Fat (75% calories from fat); 11g Protein; 33g Carbohydrate; 0mg Cholesterol; 440mg Sodium By Patty <designwest@...> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2105 Converted by MM_Buster v2.0l.

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