Ingredients
1 lb fresh spinach, stems removed
1/2 T extra virgin olive oil
1/2 T butter
1 T shallots, chopped
1/4 C chicken stock
1/2 tsp salt
1 tsp black pepper
Clean spinach in sink filled with cold water, agitate the leaves to remove any sand or dirt that might cling to the spinach.
Heat olive oil and butter in a pan over medium heat. Add shallots and cook for about 30 seconds.
Add chicken stock and spinach, cover tightly, and steam until the spinach is tender, about 3-5 minutes.
Remove spinach from the liquid, season with salt and pepper, and serve.
Nutritional Information Per Serving (2/3 cup): Calories: 102, Fat: 3 g, Cholesterol: 4 mg, Sodium: 705 mg, Carbohydrate: 8 g, Dietary Fiber: 5 g, Sugars: 0 g, Protein: 6 g
Diabetic Exchanges: 2 Vegetable
