If the garlic is roasted in advance, this iron-rich side dish can be made while the hens are resting. It may seem like a large amount of spinach, however, it will wilt dramatically when cooked.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2012
Ingredients
Method
Trim top off garlic to expose cloves. Place, cut side up, on square of foil and drizzle with 2 tsp of the oil; seal package. Roast in 350ºF (180ºC) oven until tender, about 50 minutes.Let cool enough to handle; squeeze out cloves. (Make-ahead: Refrigerate in airtight container for up to 4 days.)
In large skillet or wok, heat 2 tsp of the remaining oil over medium heat; cook pine nuts, stirring frequently, until light golden. With slotted spoon, transfer to large bowl; add garlic.
In same skillet or wok, heat remaining oil over medium-high heat; stir-fry one-third of the spinach at a time until wilted, about 1 minute. Scrape into bowl with garlic. Toss with salt and
pepper. (Make-ahead: Cover and keep warm for up to 30 minutes.)
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 130 mg
- Sugars 1 g
- Protein 3 g
- Calories 84.0
- Total fat 7 g
- Potassium 425 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 24.0
- Folate 55.0
- Calcium 11.0
- Vitamin A 86.0
- Vitamin C 15.0
