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Suggest a better description1. In a deep saute pan or Dutch oven over medium-high heat, add vegetable oil and stir in one third of the spinach; saute until spinach begins to wilt (about 2 minutes). Add one third more spinach and cook by tossing with oil and hot spinach already in pan (about 2 minutes more). As second batch of spinach begins to wilt, add remaining spinach and saute until wilted (2 to 3 minutes). 2. As soon as last addition of spinach has wilted and any moisture in the pan has evaporated, quickly stir in tahini, sesame oil, salt, and pepper. Toss to combine. Remove from pan to a serving dish and sprinkle with toasted sesame seed. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 143 | ||
Calories from Fat: 128 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.6mg | 1 % | |
Potassium 111.6mg | 3 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 1.9g | ||
Protein 2.1g | 3 % | |
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: 143
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