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Number of Servings: 4
Serving Size: 2/3 cup
|spinach leaves, well washed, stems removed||1|
|extra-virgin olive oil||0.50 Tbsp|
|chopped shallots||1 Tbsp|
|low-fat, low-sodium chicken broth||0.25 cup|
|black pepper||1 tsp|
Clean the spinach in a bowl or sink filled with cold water. Make sure to agitate the leaves to remove any sand or dirt that might cling to the spinach.2:
Heat the olive oil and butter in a pan over medium heat. Add the shallots and cook for about 30 seconds. Add the chicken stock and the spinach, cover tightly, and steam until the spinach is tender, about 3-5 minutes. Remove the spinach from the liquid, season with salt and pepper, and serve.
|Calories from Fat 30|
|Total Fat 3g|
|Saturated Fat 2g|
|Dietary Fiber 5g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 Vegetable|
Cooking With the Diabetic Chef
First-ever cookbook written by a trained chef with diabetes. Pizza, chicken and mushrooms in white wine sauce, to-die-for chocolate cake. Foods that melt in your mouth and make your taste buds come alive. 150 recipes created by Chris Smith, the diabetic chef. There's virtually nothing you can't have anymore!
This recipe is from Cooking with the Diabetic Chef , published by the American Diabetes Association, the first cookbook ever written for people with diabetes by a chef with diabetes! Chris Smith is living proof you can eat the foods you love and live healthy with diabetes. Pizza, chocolate, butter, burritos, sausage, veal roast, stir fry - there's virtually nothing you can't have and it all tastes great!
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
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