Spinach Saute
Yield: 4 servings
1 lb Spinach, fresh 2 tb Oil, salad; to 3 tb.
1 lg Tomato; peeled and cut in Salt; to taste
-thin wedges Pepper; to taste
2 Garlic cloves; crushed
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 OBrion NOTES:
(I would cut back on the fat to make even less.)
SOURCE: Southern Living Magazine, April, 1977. Typed for you by Nancy
Coleman.
441 lb Spinach, fresh 2 tb Oil, salad; to 3 tb.
1 lg Tomato; peeled and cut in Salt; to taste
-thin wedges Pepper; to taste
2 Garlic cloves; crushed
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 OBrion NOTES:
(I would cut back on the fat to make even less.)
SOURCE: Southern Living Magazine, April, 1977. Typed for you by Nancy
Coleman.
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