| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
7 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1/2 |
c |
Finely chopped onion |
| 3 |
lg |
Cloves garlic, minced |
| 2 |
tb |
Malt vinegar |
| 1/3 |
c |
Water |
| 8 |
c |
Tightly packed torn fresh spinach, (3/4 pound) |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
ds |
Ground nutmeg |
| 1 |
tb |
Pine nuts, toasted |
INSTRUCTIONS
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: 1-3/4 cups (serving size: 1/4 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@digex.net on Jan 28, 1997.
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