email this pageIngredients
1 1/2 tablespoons olive oil
1 tablespoon peeled, chopped fresh ginger
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon garam masala or curry powder
1 pound fresh spinach leaves, washed and finely chopped, or 1 (16-ounce) package frozen chopped spinach, thawed and drained
½ teaspoon salt
3 ounces Monterrey Jack pepper cheese, cut into ¼-inch cubes
Instructions
1 tablespoon peeled, chopped fresh ginger
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon garam masala or curry powder
1 pound fresh spinach leaves, washed and finely chopped, or 1 (16-ounce) package frozen chopped spinach, thawed and drained
½ teaspoon salt
3 ounces Monterrey Jack pepper cheese, cut into ¼-inch cubes
1. Heat oil in large nonstick skillet over medium heat. Add ginger and spices and cook, stirring, about 30 seconds or until mixture is fragrant and begins to bubble.
2. Add spinach and cook about 2 minutes over medium-high heat or until wilted and tender. Reduce heat. Add salt and cheese and stir until cheese melts and mixture is creamy. Serve hot with pita bread. Serves 4.
"Relish the Healthy Table," May 2006. Recipe by Cheryl Forberg, R.D., an antiaging nutrition expert and the author of Stop the Clock! Cooking: Defy Aging—Eat The Foods You Love (Avery/Penguin, 2003). For more recipes, visit her website: www.stoptheclockcooking.com.
Nutritional Information
2. Add spinach and cook about 2 minutes over medium-high heat or until wilted and tender. Reduce heat. Add salt and cheese and stir until cheese melts and mixture is creamy. Serve hot with pita bread. Serves 4.
"Relish the Healthy Table," May 2006. Recipe by Cheryl Forberg, R.D., an antiaging nutrition expert and the author of Stop the Clock! Cooking: Defy Aging—Eat The Foods You Love (Avery/Penguin, 2003). For more recipes, visit her website: www.stoptheclockcooking.com.
Per serving: 180 calories, 12g fat, 7g prot., 14g carbs., 6g fiber, 310mg sodium.
