Spinach Saute
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spinach
fresh |
|
| 1 | large |
tomatoes
peeled, cut into thin wedges |
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spinach
fresh |
|
| 1 | large |
tomatoes
peeled, cut into thin wedges |
|
| 2 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Wash spinach thoroughly and drain.
Sauté 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.
