Garlic Sauteed Spinach

Although 8 cups (2 L) of spinach may sound like a lot, it wilts quickly and reduces in volume when it's cooked. If you have other leafy greens on hand, like Swiss chard or kale, substitute for a portion of the spinach for variety. Keep in mind, however, that kale and chard take a little longer to cook than spinach, so add them to the pan two minutes before the spinach.

Ingredients

1 tbsp / 15 ml	olive oil
2	cloves garlic, crushed
8 cups / 2 L	fresh spinach
1/4 tsp / 1 ml	coarse sea salt
	freshly ground black pepper, to taste

Directions

Heat oil in a skillet over medium heat. Add garlic; sauté for 1 minute. Add spinach; cover and steam for 3 to 4 minutes or until spinach begins to wilt.

Remove from heat. Season with salt and pepper.

Serves 4.

Per serving: 48 calories, 2 g protein, 4 g total fat (1 g saturated fat), 3 g carbohydrate, 0 g fibre, 0 mg cholesterol, 292 mg sodium

Source: http://www.lesliebeck.com/book_detail.php?id=146&area=3