| 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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