• 4servings
  • 20minutes
  • 50calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B6, B9, C, D
MineralsFluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) olive oil or vegetable oil

  2. 1 head(s) (small, about 1 pound) napa cabbage (Chinese cabbage) , sliced crosswise into 1/2-inch strips 2 green onions , chopped 5 teaspoon(s) salt

  3. 1 bag(s) (10 ounces) prewashed spinach

  4. 1 clove(s) garlic , crushed with garlic press

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet or 5-quart Dutch oven, heat 1 teaspoon olive oil over medium-high heat until hot. Add napa cabbage, green onions, and 1/4 teaspoon salt and cook 5 minutes or until cabbage is wilted, stirring occasionally. Remove cabbage mixture to medium bowl.

  2. In same skillet or Dutch oven, in remaining 1 teaspoon olive oil, cook half of spinach until wilted, about 2 minutes. Add crushed garlic, 1/4 teaspoon salt, and remaining spinach. Cook, stirring constantly, until spinach is wilted, about 2 minutes longer. Return cabbage mixture to skillet, heat through, stirring occasionally.


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