- 2 teaspoons olive or vegetable oil
- 2 cloves garlic, minced
- 1 cup chopped onion
- 1 package (10 ounces) frozen spinach, thawed and drained
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon salt
Add oil, garlic and onion to a large skillet.
Cook over medium heat about 5 minutes or until onion becomes clear. If you use garlic powder, add it in step 2.
Serve as a side dish or as a spread with French bread or pita chips.
Add more garlic, if desired.
More About Spinach
How to Select
Choose fresh, crisp, green bunches with no evidence of insect damage.
How to Store
Remove blemished leaves, rinse, dry and refrigerate in a plastic bag with some air holes for use within 3-5 days. You can also blanch, cool, and freeze spinach in plastic bags.
How to Prepare
Rinse greens in cold water. Pat leaves between towels or use a salad spinner to dry leaves. Add to salads, wraps, pitas, and sandwiches. Steam, microwave, boil, sauté, stir-fry, braise, or purée. Add to casseroles, soups, dips, sauces, and pasta, rice, and egg dishes. Cook with olive oil, garlic, and lemon juice.