Spinach Saute
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INGREDIENTS
INSTRUCTIONS
Wash spinach thoroughly and drain. Saute tomato and garlic in salad oil in a large skillet. Add spinach; cover and cook over low heat 15 minutes, stirring once or twice. Add salt and pepper to taste. Cook, uncovered, 5 to 10 minutes longer, stirring occasionally. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Nancy OBrion NOTES: (I would cut back on the fat to make even less.) SOURCE: Southern Living Magazine, April, 1977. Typed for you by Nancy Coleman. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
NOTES
Nutrition
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| Serving Size: 1 Serving (114g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 29 | ||
| Calories from Fat: 4 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.4g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 88.8mg | 3 % | |
| Potassium 633.9mg | 17 % | |
| Total Carbohydrate 4.8g | 1 % | |
| Dietary Fiber 2.5g | 10 % | |
| Sugars, other 2.2g | ||
| Protein 3.3g | 5 % | |
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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. |
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Calories per serving: 29
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