Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light August 1997

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Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam half of spinach in a Dutch oven, covered, 2 minutes or until spinach wilts. Place steamed spinach in a medium bowl; repeat procedure with remaining spinach. Wipe pan with paper towels.

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  • Add oil to pan; place over medium heat until hot. Add parsley, cilantro, and garlic; saute 1 minute. Remove from heat; stir in spinach, olives, and remaining ingredients. Serve warm.

Nutrition Facts

73 calories; calories from fat 35%; fat 2.8g; saturated fat 0.4g; mono fat 1.5g; poly fat 0.5g; protein 6.9g; carbohydrates 9.2g; fiber 9.6g; iron 6.9mg; sodium 349mg; calcium 243mg.
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