Sautéed Spinach with Chopped Egg

Sautéed Spinach with Chopped Egg Recipe
Photography: Karry Hosford
"One of my Grandma Cantu's favorite dishes is called quelites, a wild, tiny-leafed green that's harvested along creek and ditch beds. I still remember her collecting it into her apron on early morning walks. Now, we prepare this dish using spinach - much more readily available." -TM

Yield:

8 servings (serving size: about 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 52
Caloriesfromfat 29 %
Fat 1.7 g
Satfat 0.3 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 5 g
Carbohydrate 5.8 g
Fiber 3.4 g
Cholesterol 27 mg
Iron 3 mg
Sodium 326 mg
Calcium 114 mg

Ingredients

3 large eggs
1 teaspoon vegetable oil, divided
1 cup chopped onion, divided
1 teaspoon crushed red pepper, divided
5 (6-ounce) packages fresh baby spinach, divided
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Place eggs in a large saucepan. Cover with water to 1 inch above eggs, and bring just to a boil. Remove from heat. Cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Remove shells. Cut 2 eggs in half lengthwise, and remove and discard the yolks. Coarsely chop egg whites and remaining egg.

Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat. Add 1/2 cup onion, and sauté 5 minutes or until browned. Add 1/2 teaspoon red pepper; sauté 30 seconds. Add half of spinach; sauté 3 minutes or until wilted. Remove from pan. Repeat procedure with the remaining oil, onion, red pepper, and spinach. Place the spinach mixture in a colander, and drain well. Return spinach mixture to pan; stir in salt and black pepper. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring constantly. Sprinkle with the chopped egg.

Theresa Marquez,

Cooking Light

November 2003
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