Simple and elegant served with just about any entree.

Servings: 10



• 3 pounds spinach, chopped
• 2 tablespoons olive or canola oil
• 2 tablespoons garlic, chopped
• 1 1/2 teaspoons salt

Trim the stems from the greens. Soak in lots of cool water to wash away the sand. Shake the water from the greens and dry them. They must be totally dry when they are cooked.

Place oil in a wide and heavy sauté pan. Add garlic to the pan. Stirring, add greens (all at once if possible). Stir continuously for about 5 minutes. Season with salt and serve.

Per Serving: 62 Calories; 3g Fat (37.8% calories from fat); 4g Protein; trace Saturated Fat; 7g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 354mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.