Prep:
5 minutes
Total:
10 minutes
Makes:
4 cups
Utensil:
Saladmaster Food Processor
11" Large Skillet with Cover
7" Santoku Knife
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:
- Sauté garlic in skillet over medium heat.
- Once garlic has browned, add tomatoes and broth. Gently, place spinach on top.
- Place cover on skillet and cook for 3 - 5 minutes until spinach is tender.
- Gently stir mixture to combine and serve.
Directions
Reviews