| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Niger | Tamwt02 | 6 | Servings |
INGREDIENTS
| 2 | Spinach | |
| 2 | T | Olive oil |
| 3 | Garlic cloves -, to 4 | |
| minced | ||
| 3/4 | t | Salt |
| 1/2 | t | Freshly-ground black pepper |
| 2 | Tomatoes, peeled seeded | |
| And diced | ||
| 1/2 | c | Freshly-grated Parmesan |
| cheese |
INSTRUCTIONS
Thoroughly wash and dry spinach and remove stems. Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B25 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-25-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 242
Calories From Fat: 158
Total Fat: 17.9g
Cholesterol: 42.1mg
Sodium: 1065.3mg
Potassium: 149.2mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: 16.7g