Diabetic SAUTEED SPINACH
Yield: 4 servings Source: "Cooking with The Diabetic Chef" Info: http://diabeticgourmet.com/book_archive/details/23.shtml INGREDIENTS - 1 pound fresh spinach, stems removed - 1/2 tablespoon extra virgin olive oil - 1/2 tablespoon butter - 1 tablespoon shallots, chopped - 1/4 cup chicken stock - 1/2 teaspoon salt - 1 teaspoon black pepper DIRECTIONS Clean the spinach in a bowl or sink filled with cold water. Make sure to agitate the leaves to remove any sand or dirt that might cling to the spinach. Heat the olive oil and butter in a pan over medium heat. Add the shallots and cook for about 30 seconds. Add the chicken stock and the spinach, cover tightly, and steam until the spinach is tender, about 3-5 minutes. Remove the spinach from the liquid, season with salt and pepper, and serve. Nutritional Information Per Serving (2/3 cup): Calories: 102, Fat: 3 g, Cholesterol: 4 mg, Sodium: 705 mg, Carbohydrate: 8 g, Dietary Fiber: 5 g, Sugars: 0 g, Protein: 6 g Diabetic Exchanges: 2 Vegetable Sugar Says: A little wicked sugar never hurts --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
