A very easy and tasty vegetable, as much a treat for the eyes as it is for the mouth!
Servings: 4
1 Tablespoon Olive Oil
1/4 Cup Dried Currants
1/4 Cup Fresh Lemons, minced (including peel)
1 Teaspoon Sugar
1 Pound Fresh Spinach
1/2 Teaspoon Freshly Ground Nutmeg
Salt
- In a wok over high heat, stir oil, currants, lemon and sugar 'til lemon is tinged with brown, ~3 mins. Scrape into bowl.
- Add spinach and nutmeg to wok.
- Stir often over high heat until spinach is wilted and browned bits in pan are released, ~2-3 mins.
- Stir in currant mixture and salt to taste.
Per Serving: 86 Calories; 4g Fat (36.2% calories from fat); 4g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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