Wilted Spinach

Wilted Spinach? Why on Earth would one want to eat a wilted vegetable? Better yet, why on Earth would one want to take some perfectly fresh spinach and wilt it? Because it tastes so good!!! I've been wanting to try this for a while, but I thought it would be more complicated than it is. Normally spinach would be 'pointless', but since we're adding olive oil, it does have a PointsPlus™ value......and worth those 2 P+, I'll guarantee it!  We had this with grilled salmon for Easter (I know.....I know.....I'm behind in my posts). If you've never tried Wilted Spinach, now is your chance!

WILTED SPINACH

Makes 4 Servings

1 Serving = 2 PointsPlus™

2 TBSP extra virgin olive oil

4 garlic cloves, minced
1 lb. spinach (washed, stems removed)
1//2 tsp ground nutmeg
salt & pepper to taste

Heat skillet over medium heat. Add oil and garlic; saute' garlic @3 minutes. Sprinkle in the nutmeg and stir. Add spinach.....not all at once.....fill the skillet with spinach and turn the leaves in the warm oil until they wilt; add more spinach; as they wilt and there is more room in the skillet, add the spinach until it's all in there and wilted. Season with salt & pepper to taste.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan