1 lb Spinach, fresh 1 lg Tomato; peeled and cut in -thin wedges 2 Garlic cloves; crushed 2 tb Oil, salad; to 3 tb. Salt; to taste Pepper; to taste 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 O'Brion 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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