Cook the spinach in salted water just until wilted. Drain and squeeze out as much water as possible (VERY IMPORTANT). In a skillet, saute the garlic in the vegetable oil until golden. Then add the sp inach, cumin, paprika and salt. Stir until the spinach absorb all the oil, adding more oil if necessary. Add the juice of 1 lemon or to taste. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988 Can also be made with beet tops. Recipe by: Nicole Amsellem Posted to MC-Recipe Digest V1 #551 by "Master Harper Gaellon"
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 67 (58%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 167.4mg||6 %|
|Potassium 712.1mg||19 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 3.9g|
|Protein 7.3g||10 %|
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Calories per serving: 116
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