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Categories:Viewed: 61 - Published at: 8 years ago
Ingredients
- 1 each eggs
- 6 cups spinach fresh loosely-packed, torn
- 2 tablespoons olive oil
- 3 each mushrooms fresh, sliced
- 2 each leeks green part sliced,-white part chopped
- 2 each tomatoes each in thin-wedges
- 15 ounces chickpeas (garbanzo beans) garbanzo beans, canned, drained and rinsed
- 1/4 cups tarragon vinegar
- 1/4 teaspoons salt
- 1/4 teaspoons black pepper
Method
- Place egg in small saucepan; cover with cold water; bring to a boil.
- Reduce heat; simmer about 10 minutes.
- Immediately drain; run cold water over egg to stop cooking.
- Peel and chop.
- Place spinach in large bowl; set aside.
- Heat oil in large nonstick skillet over medium-high heat until hot.
- Add mushrooms and leeks; cook and stir 3 to 4 minutes or until leeks are crisp-tender.
- Stir in tomatoes, garbanzo beans, vinegar, salt and pepper; cook until thoroughly heated.
- Pour mixture over spinach; toss to coat.
- Sprinkle with chopped egg.
- Per serving: 270 calories, 11 g fat, 55 mg cholesterol, 390 mg. sodium, 31g carbohydrate, 9 g fiber, 11 g protein
- Dietary Exchanges: 1 starch, 3 vegetables, 1/2 very lean meat, 2 fat
