| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Vegetables, Side dishes | 4 | Servings | |
INGREDIENTS
| 1 | lb | Spinach, fresh |
| 1 | lg | Tomato; peeled and cut in thin wedges |
| 2 | Garlic cloves; crushed | |
| 2 | tb | Oil, salad; to 3 tb. |
| Salt; to taste | ||
| Pepper; to taste |
INSTRUCTIONS
Wash spinach thoroughly and drain. Saute tomato and garlic in salad oil in a large skillet. Add spinach; cover and cook over low heat 15 minutes, stirring once or twice. Add salt and pepper to taste. Cook, uncovered, 5 to 10 minutes longer, stirring occasionally. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Nancy O'Brion NOTES: (I would cut back on the fat to make even less.) SOURCE: Southern Living Magazine, April, 1977. Typed for you by Nancy Coleman. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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