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| General Category : Side Dish |
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| Food Group : Vegetables, Fish |
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| Preparation Method : Boil/Simmer |
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| This dish goes well with steaks or chops. Or serve as a first course with crusty bread. |
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Ingredients
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2 bunches spinach (about 1-1/2 lb/750 g) |
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2 tbsp (30 mL) extra-virgin olive oil |
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2 cloves garlic, minced |
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2 anchovy fillets, finely chopped |
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1/4 tsp (1 mL) salt |
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Pinch hot pepper flakes |
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1/2 cup (125 mL) crushed tomatoes |
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Preparation
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Place spinach, with just water clinging to leaves, in large pot over medium-high heat; cover and cook, stirring once, until wilted, 4 to 5 minutes. Drain, refresh under cold water and drain again, pressing lightly to remove moisture.
Heat oil in skillet over medium heat; cook garlic, anchovies, salt and hot pepper flakes, stirring, until garlic begins to colour, about 2 minutes. Add tomatoes; cook, stirring, for 1 minute. Add spinach; simmer until tender, 3 to 4 minutes.
Makes 4 servings.
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Nutritional information
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Per serving: about 113 cal, 6 g pro, 7 g total fat (1 g sat. fat), 9 g carb, 5 g fibre, 2 mg chol, 371 mg sodium. % RDI: 22% calcium, 46% iron, 136% vit A, 32% vit C, 110% folate.
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Source
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Homemakers Magazine: May 2006
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