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

Ingredients

Recipe Description: 

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! 

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

Directions

Reviews