Mexican Spinach

Serves: 4

Time: 15 minutes

Ingredients

-1 cup fresh, chopped cilantro

-16 oz of fresh spinach

-2 Tbsp olive oil

-1 Tbsp cumin

-2 Tbsp chopped pickled jalapenos

-2 Tbsp liquid from pickled jalapenos jar

In order to wilt the spinach, you can either steam them or saute them. I'll put both methods...I sauteed them, because my steamer basket was dirty.

Saute: Pile all the spinach leaves into large skillet over medium-high heat. (Don't worry about burning them, the juices the spinach releases will keep it from burning). As the bottom-of-your-spinach-haystack leaves wilt, use a big wooden spoon or spatula to rotate the leaves until they are all wilted, and that nice pretty green.

Steam: Put 1 inch of water in a large saucepan, and bring it to a boil. Place spinach in steamer basket, and place over the water. Steam spinach about 1-2 minutes until wilted. Drain off any liquid.

1. Heat oil in skillet over medium heat, or add to skillet of wilted spinach. Mix in cilantro.

2. Add cumin and saute for about a minute.

3. Add jalapenos and pickling liquid to mixture.

4. Remove from heat, and season with salt and pepper as needed.

Nutrition Facts: One Serving= 1/2 cup, 116 calories.