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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (68g) Recipe makes 4 servings |
||
| Calories 62 | ||
| Calories from Fat 35 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 80mg | 3% | |
| Potassium 279mg | 7% | |
| Total Carbohydrate 5.3g | 1% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 1.5g | ||
| Protein 3.2g | 6% | |
Ingredients
- 1/4 cup chopped Spanish onion
- 3-4 garlic cloves, minced
- 3 tablespoons blanched slivered almonds
- 1/4 cup diced tomato (fresh or canned)
- 4 cups fresh baby spinach leaves
- 1 tablespoon parmesan cheese, grated
- salt and pepper
Directions
1
Heat 1 tbsp of olive oil in a heavy skillet over medium heat.2
Add the onions an sauté for 5 minutes or until soft and beginning to brown.3
Add the garlic and almonds; sauté for 1 minute.4
Stir in tomatoes and cook to heat through, about 1 minute.5
Add the spinach and sauté until just beginning to wilt, about 1 minute.6
Immediately stir in cheese until melted.7
Season with salt and pepper, to taste.
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- Course > Salads
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- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
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- Preparation > Equipment > Stove Top
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Featured Reviews for This Recipe
From: Karen Elizabeth
On Apr 21, 2008
I love spinach, I thoroughly enjoyed yet another way to prepare this versatile vegetable. Quick and easy and lots of flavour, I served it as a side-dish with roast lamb. Thanks Olivia Marie! Made for PAC Spring 2008
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