The Good For Your Health All Asian Cookbook by Marie Wilson

Author:Marie Wilson
Language: eng
Format: epub
ISBN: 978-1-4629-0379-5
Publisher: Tuttle Publishing

Calories per serving: 260 Total fat: 10 g

Saturated fat: 2.5 g Polyunsaturated fat: 4.5 g

Cholesterol: 100 mg Sodium: 170 mg

Vegetables

(Verduras)

Spinach Sauteed in Olive Oil

(Espinaca en Aceite del Oliva)

Saute, from the French sauter, meaning to jump, refers to a method of cooking using so little fat that food is constantly stirred or made to "jump" in the pan to prevent sticking. Sauteing vegetables and meats in olive oil, onions, and garlic is the preferred cooking method in Mediterranean countries, and the Filipinos learned it from the Spanish. Similiar to stir-frying, though slower and on a lower fire, its main drawback is that many cooks use too much oil and foods are allowed to sit in it too long. Olive oil has a fine flavor and almost any vegetable can be cooked this way.

1½ pounds fresh spinach (about 6 cups)

1 tablespoon olive oil

½ cup onion, finely chopped

2 large cloves garlic, minced

¼-½ teaspoon freshly ground black pepper

4 large lemon wedges

1. Wash and dry spinach. Remove stems.

2. In a large saucepan, heat oil and saute onions and garlic until transparent but not brown.

3. Add spinach and cook 2-4 minutes, turning leaves over in oil until wilted but still very green. Serve with lemon wedges.

Yield: 4 servings

Cooking time: 8-10 minutes

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