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1
Steam the spinach in a large pot, in batches if need be, just until it wilts.
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2
Just the water clinging to the leaves is sufficient.
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3
Drain, then place on a cutting board and chop finely.
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4
Puree the tofu in a food processor until completely smooth.
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5
Combine the pureed tofu with the remaining ingredients in a medium saucepan and stir together.
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6
Heat slowly over medium-low heat, stirring occasionally, until hot, and serve.
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7
A recent study I read ranking vegetables in order of their nutritional quality put spinach at the top of the list (next were the other dark leafy greens, then sweet potatoes, broccoli, and carrots).
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8
Its packed with nutrients, notably iron and vitamin A.
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9
For convenience, I use frozen chopped spinach in soups and stews, especially when a large quantity is needed, but when spinach is the highlight of a dish, I much prefer fresh organic spinach.
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10
Often, I will simply steam the spinach (with just the water clinging to the leaves) and remove it from the heat the minute it wilts down.
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11
After draining it, I stir in the customary pat of natural margarine that I like on steamed green vegetables, plus a pinch of salt.
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12
Calories: 88
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13
Total Fat: 4g
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14
Protein: 6g
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15
Carbohydrate: 6g
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16
Cholesterol: 0mg
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17
Sodium: 135mg
