Day 174: Spinach with Nutmeg ♥

Despite the other night's experience, greens can taste soooo good. (See? It pays to keep trying!)

Here's a terrific example. Easy. Fast. A little prep and then virtually no hands-on time. And thanks to a new technique happened onto while cooking something else, low carb, no fat and no points!

This one's a keeper, one to turn to again and again.

[If you like nutmeg, try last month's Nutmeg Carrots. Or for other recipes with ever-healthful greens, see Leafy Greens in the Recipe Box.]

Hands-on time: 5 minutes
Time to table: 15 minutes
Serves 4

About 1/2 cup good chicken broth
1 onion, sliced or diced (tonight I did strips, next time I'll dice)
1 yellow pepper, sliced or diced (ditto)
1 heaping teaspoon garlic (from a jar, hey! it's a weeknight!)
16 ounces fresh spinach

Salt & pepper
Fresh nutmeg

Heat a splash of chicken broth in a large, deep skillet on MEDIUM HIGH. When it starts to simmer, add the onion and pepper as they're prepped. Cook until just beginning to soften, adding splashes of chicken broth to prevent burning. Add the garlic and stir for a minute or so. Add the spinach in handfuls, stirring into the hot mixture, adding more broth as needed. When all the spinach is added, cook until still bright green but fully cooked (taste if there's any question). Sprinkle liberally with salt and pepper, then a bit of fresh grated nutmeg.

Per Serving: 50 Cal (8% from Fat, 29% from Protein, 63% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 9 g Carb; 3 g Fiber; 123 mg Calcium; 3 mg Iron; 162 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points

  • The Cook's Illustrated people recommend Swanson's 100% Fat-Free Natural Goodness chicken broth. I get it in 48-ounce cans and after opening, keep it in a bottle in the frig. If it gets a little old, the dog loves it as Kibbles 'n' Juice.
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.