PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

A good source of Vitamin A, Vitamin C, Folate, Magnesium, Potassium and Iron.

Total Preparation and Cooking Time:  40 minutes

Serves:  4, ½ cup servings

Per Serving:  72 calories, 4g fat, 1g saturated fat, 4g protein, 258mg sodium, 6g carbs, 3g fiber

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet) as long as the vegetables are well cooked.

Ingredients:

2 cloves garlic, minced

1 tablespoon toasted sesame oil

1 10-ounce bag of spinach, tough stems removed

1 scallion, trimmed and chopped

¼ teaspoon salt (optional)

1 teaspoon toasted sesame seeds* plus more for garnish

*To toast sesame seeds: toast in a small dry skillet over medium-high heat, stirring constantly, until fragrant and lightly browned, 3-5 minutes.

Cooked Directions:

  1. Bring a large pot of water to boil.  Add spinach and cook, stirring, just until it turns bright green, about 30 seconds.  Drain and rinse immediately with cold water.  Squeeze out excess water.
  2. Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Remove from heat, add the spinach, scallion, sesame seeds and salt (if desired). Stir to combine. Let stand for about 10 minutes to allow the flavors to seep into the spinach. Serve warm or cold, sprinkled with additional toasted sesame seeds.

Recipe from: Eating Well, Dec 05/Jan 06 issue