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Wilted Garlic Spinach Recipe
Wilted Garlic Spinach Recipe photo by Taste of Home

Wilted Garlic Spinach Recipe

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“You don’t have to be a spinach fan to happily eat up these greens,” assures Dotty Egge, a field editor from Pelican Rapids, Minnesota. Soy sauce gives her energy-packed dish an Asian twist. “I serve it over rice or as a side. Try garnishing it with toasted sesame seeds.”
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 2 tablespoons chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 6 garlic cloves, minced
  • 1 tablespoon canola oil
  • 3/4 pound fresh spinach, trimmed

Nutritional Facts

1/2 cup equals 66 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 248 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. In a small bowl, combine the cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside.
  2. In a small skillet, saute the garlic in canola oil for 1 minute. Stir broth mixture and add to skillet. Cook and stir over medium heat until slightly thickened. Add spinach; cook and stir for 2 minutes or just until spinach is wilted and coated with sauce. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Wilted Garlic Spinach in Taste of Home October/November 2005, p61

Nutritional Facts

1/2 cup equals 66 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 248 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Wilted Garlic Spinach(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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 (1)
4 Star
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MY REVIEW
Reviewed Dec. 11, 2013

I didn't care for this at all. The texture and taste seemed off.

MY REVIEW
Reviewed Dec. 6, 2011

I had some spinach that was getting a little old and I didn't want to eat it for salads anymore, so I used it to make this recipe. It was perfect. I was out of chicken broth so I substituted white wine. Delicious!

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