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Vegetable - Spinach + Roasted Garlic




Source of Recipe


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List of Ingredients




Vegetable - Spinach + Roasted Garlic

2 tsp. extra-virgin olive oil, divided
3-5 garlic cloves (or according to taste),
peeled and finely chopped
1/4 cup fat-free, reduced-sodium chicken broth
1 large bunch fresh spinach or baby spinach leaves, well
washed and free of excess water (or 1 bag baby spinach
leaves, suitable for microwaving in the bag)
Salt and freshly ground black pepper

In non-stick skillet, heat 1 teaspoon oil over medium heat
until hot. Add garlic and gently sauté until golden and soft.
Remove garlic with slotted spoon and place in blender or food
processor. Add a small amount of the broth and purée garlic;
gradually add remaining broth.
Add remaining oil to pan and heat over high heat until hot.
Add spinach and toss with fork until spinach has wilted. Add
garlic/broth mixture and continue cooking, stirring constantly,
until spinach is tender, 1 to 2 minutes. Serve immediately.
Makes 4 servings

Nutritional info per serving:
42 calories, 3 g total fat (less than 1 g saturated fat),
4 g carbohydrate, 3 g protein, 2 g dietary fiber, 105 mg sodium
Diabetic Exchanges: 1/2 Fat, 1/2 Vegetable

Recipe