Guest guest Posted August 5, 1999 Report Share Posted August 5, 1999 * Exported from MasterCook * Saute of Spring Greens Recipe By :Annette Gooch, Cole Publishing Serving Size : 4 Preparation Time :0:00 Categories : Greens Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil or unsalted butter 1 1/2 pounds fresh spinach (2 bunchs) 4 cloves garlic -- minced 1/4 teaspoon salt Freshly ground pepper -- to taste 1/8 teaspoon ground nutmeg Stem, wash and drain the spinach. In a large skillet over medium heat, melt butter or heat oil. Saute spinach and garlic just until leaves are wilted (about 5 to 8 minutes). Season with salt, pepper and nutmeg. Serve at once. Per serving: 120 calories; 8.8 g fat (5.2 g saturated fat; 66 percent calories from fat); 8.0 g carbohydrates, 22 mg cholesterol; 345 mg sodium. S(Fresh from the Garden): " Detroit News (www.detnews.com) on 28 Apr 1998 " - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 7g Total Fat; (57% calories from fat); 5g Protein; 7g Carbohydrate; 0mg Cholesterol; 268mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : This cooking technique preserves the delicate flavor of very young dandelion, mustard or beet greens. No additional liquid is needed; the moisture clinging to the washed, well-drained leaves is sufficient for cooking. Avoid overcooking, which destroys nutrients and spoils the bright color of the greens. Nutr. Assoc. : 986 1423 0 0 0 0 -~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~- Visit Your MasterCook Resource Network at http://home.earthlink.net/~kitpath/ Quote Link to comment Share on other sites More sharing options...
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