1-pound baby spinach
2 teaspoons extra-virgin olive oil
2 cloves garlic coarsely chopped
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoon lemon juice
DirectionsBegin by blanching the spinach. To blanch, fill a large pot or Dutch oven with water and bring it to a boil. Add the spinach and cook for 30 seconds (it should turn bright green). Remove the spinach from the hot water with a slotted spoon and plunge it into a large bowl filled with ice water to stop the cooking process. Transfer the cooled spinach to another bowl by hand being sure to squeeze out the excess water as you transfer.
Put the olive oil in a non-stick pan over medium heat. Add garlic and to the pan, cook for about 1 minute and add in spinach stirring to combine. Sprinkle in the salt and pepper and cook for about 3 minutes (when the spinach is warm) finish it off with a squeeze of lemon juice or serve with lemon slices.
Yield: 4 servings (serving size: ½ cup)
Nutrition Breakdown: Calories 70, Fat 3.5g (0g saturated fat, 2g monounsaturated fat), Cholesterol 0mg, Sodium 170mg, Carbohydrate 9g, Fiber 4g, Protein 2g
Diabetes Exchanges: 2 Vegetables, ½ Fat