Spinach with Roasted Garlic - 4g Carbs, 2g Fiber
From: diabeticgourmet.com
Servings: 4
2 tsp extra-virgin olive oil, divided
3-5 garlic cloves (or according to taste), peeled and finely chopped
1/4 cup fat-free, reduced-sodium chicken broth
1 large bunch fresh spinach or baby spinach leaves,
well washed and free of excess water OR 1 bag baby spinach
leaves, suitable for microwaving in the bag
Salt and freshly ground black pepper
In non-stick skillet, heat 1 teaspoon oil over medium heat
until hot. Add garlic and gently sauté until golden and soft.
Remove garlic with slotted spoon and place in blender
or food processor. Add a small amount of the broth
and puree garlic; gradually add remaining broth.
Add remaining oil to pan and heat over high heat until hot.
Add spinach and toss with fork until spinach has wilted.
Add garlic/broth mixture and continue cooking, stirring
constantly, until spinach is tender, 1 to 2 minutes.
Serve immediately.
Servings: 4
Nutrition per Serving:
42 Calories, 3g Total Fat, >1g Saturated Fat,
3g Protein, 4g Carbs, 2g Dietary Fiber, 105mg Sodium
Diabetic Exchanges: 1/2 Fat, 1/2 Vegetable
