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Sauteed Spinach with Sun Dried Tomatoes

Make it a meal by adding a big baked potato...

½ cup		sun-dried tomato halves (not packed in oil)
1 cup		boiling water
2 tsp		olive oil
2 cloves		garlic, minced
1/8 tsp		red pepper flakes
Three 6-ounce		bags of fresh spinach leaves
½ tsp		salt
1/8 tsp		granulated sugar
¼ cup		reduced-sodium chicken broth

1	Heat water to boiling in microwave. Add sun-dried tomato halves and let stand until the tomatoes have softened, about 15 minutes. Drain the tomatoes, reserving ¼ cup of the soaking liquid. Coarsely chop the tomatoes and set aside.
2	In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the garlic, red pepper flakes, spinach, salt, sugar and broth and cook just until the garlic is fragrant, about 3 minutes. Add the sun-dried tomatoes and the reserved soaking liquid. Cover and cook just until the spinach is wilted, about 4 minutes.
3	Serve immediately.

Servings: 4

Nutrition Facts

Recipe Source

Great Taste - Low Fat: Time Life Books