Sautéed Spinach, Courgette (Zucchini) and Onions
Preparation and cooking time: 25 minute
I used a yellow courgette and, coupled with the bright green spinach, it made a very pretty side dish.
Ingredients:
- 1 small zucchini (courgette), 250gr, 8.8oz
- 1 small onion or shallot, 88gr, 3.1oz
- 1 clove garlic, 4gr, .14oz
- 2 - 3oz (100gr) fresh spinach, 90gr, 3.2oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1 tbs fresh snipped oregano, substitute 1 tsp dried
- 1 tbs fresh snipped thyme, substitute 1 tsp dried
- 2 tbs chicken stock, 28gr, 1oz
Instructions:
- Slice onion and mince garlic.
- Shred zucchini.
- Remove thick stems from spinach and cut into strips: put the spinach leaves together in one hand and snip with a scissors.
- Heat oil in medium, nonstick skillet over medium-high heat. Add onion and sauté until golden.
- Turn heat to medium, add courgette and garlic, continue to sauté for about 15 minutes, stirring occasionally.
- Add spinach and chicken stock. Sauté just until spinach wilts.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
