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Add a photoServings: 4
Ingredients
- 2 tsp extra virgin olive oil see tip
- 2 x cloves garlic chopped
- 4 c. shredded savoy cabbage (1/2-med head)
- 20 ounce prewashed baby spinach
- Â Â Salt and freshly grnd black pepper
- 1 tsp finely grated lemon zest
Directions
- Heat extra virgin olive oil in large skillet over medium-high heat. Add in garlic and cook, stirring 30 seconds. Add in cabbage and cook, stirring frequently, till wilted, about 5 min. Stir in spinach in batches till wilted, season with salt and pepper, and stir in lemon zest. Serve warm.
- TIP - Mauny's recipe lists 2 Tbsp. of extra virgin olive oil or possibly 107 cals, 55% calories from 7g fat. Try using only 2 tsp or possibly less.
- Description: "Sauteing savoy cabbage gives it a mellow flavor, much like sauteing spinach."
- NOTES : This is an Italian classic, and with the extra virgin olive oil and garlic, it's an antioxidant treat. Be sure and rinse and dry the spinach after you remove from the bag.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 37 | |
| Calories from Fat 20 | 54% |
| Total Fat 2.31g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 135mg | 4% |
| Total Carbs 3.93g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.31g | 1% |
| Protein 1.21g | 2% |
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