Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Suzanne Somers' Sauteed Spinach With Garlic and Olive Oil
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- #35604
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 tablespoons olive oil
2 cloves garlic, peeled
1 pound fresh spinach leaves, washed thoroughly and drained
salt and freshly ground black pepper to taste
directions
To a hot skillet, add the oil and garlic. Saute the garlic for 5 minutes, until it begins to brown and get soft.
Add the spinach to the pan and toss in the hot oil until each piece is coated and just wilted. Season with salt and pepper. Serve immediately.
added by
angelg
nutrition data
100 calories, 7 grams fat, 7 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium.
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reviews & comments
November 27, 2007
Great side dish with spaghetti
March 8, 2007
Easy and tasty. You can vary the garlic to taste, but the quantity given was just about right for the amount of spinach.