Spinach with Green Onions, Garlic and Coriander (Subzee)
Coriander and garlic give sautéed spinach a fresh new taste.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 61 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 6 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 342 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 23% |
| vit A | 59% |
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2 bags (10 oz/284 g each) fresh spinach, trimmed
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) chopped green onions (about 3 bunches)
3 cloves garlic, minced
1 tsp (5 mL) each salt and pepper
3 cups (750 mL) chopped fresh (leaves and stems) coriander (about 1 bunch)
Preparation:
Wash spinach and shake off excess water; coarsely chop. In large skillet or saucepan, cover and cook spinach over medium-high heat with just the water clinging to leaves, in batches if necessary, until wilted, 5 to 8 minutes. Drain in sieve and let cool; press out liquid. Set aside.
In large skillet, heat oil over medium heat; cook green onions, garlic, salt and pepper until tender, 2 to 3 minutes. Add coriander and spinach; toss together and heat through.
Additional Information
Source
Canadian Living Magazine: December 2004
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