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Suggest a better description1. Remove stems and wash spinach in cold water. In no more water than remains from rinsing, slowly cook spinach in a saucepan over low heat until tender. 2. Drain thoroughly and chop. Set aside. 3. In medium skillet, heat bacon fat. Saute onion and garlic until onion is tender. 4. Add pignolia nuts and stir for a few seconds. 5. Stir in spinach. Add nutmeg and salt and pepper to taste. Simmer 15 minutes. DON LUIGIS BEULAH CREEK, PITTSBURGH WINE: MANDOCREMA MARSALA From the
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 168 | ||
Calories from Fat: 124 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 12.3mg | 4 % | |
Sodium 235.2mg | 8 % | |
Potassium 1253.1mg | 33 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 3.4g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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