Sauteed Spinach & Tomatoes

Prep: 
5 minutes
Total: 
10 minutes
Makes: 
4 cups
Utensil: 
Saladmaster Food Processor
11" Large Skillet with Cover
7" Santoku Knife
Rate Recipe: 
Contributed By: 
Katherine Lawrence
Cooking instructor, VegNews TV chef, and nutrition instructor for T. Colin Campbell Foundation's eCornell program in Plant Based Nutrition

You'll be surprised at the burst of flavor in every mouthful of this delicious dish. As an additional benefit, this recipe is packed with vitamin A, vitamin C and lycopene - all great health promoters! 

Ingredients

6
cloves
garlic, shredded, use Cone #1
15
cherry (baby) tomatoes, cut in half
2
tablespoons
vegetable broth
(30
mL)
5
ounces
fresh spinach
(142
g)

Directions

  1. Sauté garlic in skillet over medium heat.
  2. Once garlic has browned, add tomatoes and broth. Gently, place spinach on top.
  3. Place cover on skillet and cook for 3 - 5 minutes until spinach is tender.
  4. Gently stir mixture to combine and serve.
Nutritional Information per Serving
Calories: 
114
Total Fat: 
1g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
207mg
Total Carbs: 
23g
Dietary Fiber: 
6g
Sugar: 
1g
Protein: 
7g
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