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Mexican   -   Espinacas   adapted from Food From My Heart by Zarela Martinez

  • 2 Tablespoons Olive Oil
  • 1 Medium Tomato -- finely chopped
  • 3 Large Scallion -- finely chopped
  • 1 Clove Garlic -- finely chopped
  • 1 Large Jalapeno -- finely chopped
  • 2 Tablespoons Cilantro -- finely chopped
  • 10 Ounces Spinach
  • Salt -- to taste
Directions Heat the oil in a large skillet over high heat. Add tomato, scallions, garlic, jalapeno and cilantro. Cook for 30 seconds. Add spinach and cook until just wilted about 1 minute. Season with salt and serve.
Serves 4
Time to Make 0:00

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