Recipe - Garlic Spinach

1 tablespoon Extravirgin olive oil
12 Cloves garlic, minced
2 pack (10 oz) fresh spinach,
coarsely chopped
2 Packets instant vegetable
broth powder
1/3 cup Raisins, optional

Source: Vegetarian Times, Dec. 1996

Recipes presented by Catherine Censor Shemo, managing editor of Vegetarian
Times.

(Note: This dish, though not fried, represents the oil.)

In large nonstick skillet, heat oil over medium heat. Add garlic; saute 1
minuate. Increase heat to mediumhigh; add spinach. (If skillet is too
small, add spinach in two batches; cooking down first batch before adding
more.) Sprinkle vegetable broth powder and raisins over spinach if using.
Saute until spinach wilts. Add a sprinkling of water to skillet if needed.

Serving tip: On serving plate, ring individual couscous timbales with
spinach for an attactive presentation.

Per 1cup serving: 54 cal; 3g protein; 3g fat; 6g carb; 0 chol; 75mg sod;
2 g fiber, vegan

Posted to JEWISHFOOD digest V96 #86

Date: Mon, 25 Nov 1996 22:43:15 0600 (CST)

From: "Natalie Frankel" Natalie.Frankel@mixcom.com