Photo: Stephen Devries; Styling: Cindy Barr
Simple, healthy, and fast is the way we describe this 2-ingredient recipe for Wilted Spinach where chicken stock replaces olive oil.
Serves 4 (serving size: about 1/3 cup)
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2 tablespoons unsalted chicken stock
1 (9-ounce) package baby spinach
Heat chicken stock in a skillet over medium heat. Add spinach; toss until spinach wilts.
Fat 0.0 g
Sodium 105 mg