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Sautéed Spinach with Chopped Egg

Photography: Karry Hosford
Yield 8 servings (serving size: about 1/3 cup)
"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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.