Spinach And Fennel With Tomatoes
|Fennel||375 Milliliter, cut into sticks (1 1/2 cups)|
|Tomatoes||125 Milliliter, diced (1/2 cup)|
|Spinach||2 Cup (32 tbs) (500 ml)|
|Butter||2 Tablespoon (30 ml)|
|Tomato juice||60 Milliliter (1/4 cup)|
– In a saucepan filled with lightly salted boiling water, blanch fennel for 8 minutes, and drain.
– In a skillet, melt butter and saute fennel with tomatoes for 2 minutes.
– Add spinach and tomato juice to mixture and season with salt and pepper.
– Cook until spinach leaves have completely wilted.
Serving size: Complete recipe
Calories 1557 Calories from Fat 685
% Daily Value*
Total Fat 81 g124.1%
Saturated Fat 17.3 g86.4%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 792 mg33%
Total Carbohydrates 206 g68.6%
Dietary Fiber 152.4 g609.7%
Sugars 5.7 g
Protein 63 g125.8%
Vitamin A 170.2% Vitamin C 205.7%
Calcium 457.4% Iron 399.2%
*Based on a 2000 Calorie diet