Whole Grain, High Fiber Food

Roasted Garlic Spinach by Lynette Rohrer Shirk

This spinach dish is good with steak, roast chicken, lasagna, fish, and much more. You can use fresh baby arugula if you can't find fresh spinach.

Serves 4

Serving Size ¼ cup

Calories: 99.96 grams

Protein: 1.46 grams

Carbohydrates: 3.87 grams

Fiber: 0.99 grams

Fat: 9.28 grams

¼ cup peeled garlic cloves

1 tablespoon olive oil

2 tablespoons butter

4 cups fresh baby spinach leaves

1 teaspoon salt

¼ teaspoon pepper pinch of nutmeg

Preheat oven to 400°F. Toss the garlic cloves in olive oil. Put them on a piece of foil in a baking dish and roast in the oven for about 30 minutes.
When the garlic is done, melt the butter in a sauté pan and add the spinach. Sauté the spinach in the butter for about 10 minutes over medium-high heat.
Add the roasted garlic cloves to the spinach and season with salt, pepper, and nutmeg. Serve hot.