Wednesday, December 31, 2008

Greek Inspired Sautéed Spinach

This is a nice way to liven up cooked spinach. It’s a great side dish, or you can use it in many ways to make a meal. Serve it over couscous or whole grain pasta for a nice dish. Pile it on top a whole wheat pita with some marinara sauce and bake for a Mediterranean pizza or add it in a grilled portabella for a Greek style stuffed mushroom!


10 cups chopped fresh spinach, rinsed well
1/4 to 1/2 cup diced shallots
1/2 cup finely diced Kalamata or black olives
1 tablespoon pine nuts
ICB spray or olive oil using olive oil sprayer (if both n/a use a teaspoon of olive oil)
4 tablespoons reduced fat feta cheese (optional, for garnish, *use gluten-free brand, such as Trader Joes if you are on a gluten-free diet)


Spray a small to medium sized pan with ICB or an olive oil sprayer or drizzle very lightly with a teaspoon olive oil and put on medium heat. Put in the shallots and sauté until lightly browned. Add the half of the spinach, stir in ¼ cup water and heat for about a minute until the spinach is slightly wilted (and there is more room in the pan!). Then fold in the other half of the spinach, cover and heat for another few minutes until the spinach is mostly cooked. Stir in the olives and pine nuts until mixed well and warmed with the spinach. Serve sprinkled with 1 tablespoon cheese.

Makes 4 cups, eight servings

Serving size: ½ cup Calories 120 Protein 9 g Carb 7 g Sugar 0 g fiber 3 g fat 8 g Saturated fat 2.5 g Sodium 580 mg

Without cheese ½ cup Calories 70 Protein 3 g Carb 6 g Sugar 0 g fiber 3 g fat 3 g Saturated fat 0 g Sodium 210 mg


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