Spinach with Roasted Garlic
Spinach is rich in folate and vitamins A, C, and K. This simple recipe also packs in a good dose of garlic; a report from the American Institute for Cancer Research states that garlic shows much promise in providing possible protection against colorectal cancer.
Makes: 4 servings
2 tsp. extra-virgin olive oil, divided
3-5 garlic cloves (or according to taste), peeled and finely chopped
¼ cup fat-free, reduced-sodium chicken broth
1 large bunch fresh spinach or 1 package baby spinach leaves, washed and thoroughly dried
Salt and freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)
In a non-stick skillet, heat 1 teaspoon of oil over medium heat until hot. Add the garlic and gently sauté until it is golden brown. Remove the garlic with a slotted spoon and place it in a blender or food processor. Add a small amount of the chicken broth and purée the garlic. Gradually add the remaining broth.
Add the remaining oil to the pan and heat over high heat until hot. Add the spinach and toss with a fork until it has wilted. Add the garlic/broth mixture to the pan and continue cooking, stirring constantly, until the spinach is tender, about 1 to 2 minutes. Add a pinch of red pepper, if desired. Salt and pepper, to taste. Serve immediately.
Per serving: 45 calories, 2.5 g total fat (0 g saturated fat), 5 g carbohydrates, 1g protein, 2 g dietary fiber, 240 mg sodium. Per portion: 1 vegetable, ½ fat
Source: American Institute for Cancer Research (AICR) Health-e-Recipes