As for the spinach? It was so-so, but that was the jalapeno's fault. Another dud. I know I said I wasn't going to use fresh ones anymore, but I couldn't help myself and for the most part they have been fine. But every once in a while I get one that's just not spicy.
And between you and me, even if it had been spicy enough, all that work just isn't worth the return on this dish. But I do like this cookbook overall, and have made several good recipes from it.
But YMMV, so here is the recipe.
Home Cookin Chapter: Beans and Vegetables
1 jalapeno, seeded and chopped
1 clove garlic, chopped
1/2 tsp. salt
2 tsp extra-virgin olive oil
16 oz. fresh curly or flat-leaf spinach, stemmed
In a blender, whirl the jalapeno, garlic, and salt with 1/2 cup cold water until the mixture resembles green water, 1 minute. Set aside for 10 minutes.
Heat the oil in a medium nonstick skillet over medium-high heat. Add the spinach in 2 or 3 batches, stirring after each addition to coat the leaves with the oil. When all the spinach is wilted, 2 minutes, pour in the chile water. Cook until the spinach is dark green and half the liquid has evaporated, 3 minutes. Transfer the spinach to a serving bowl and serve hot or at room temperature.
Per serving: 42 calories, 3 g fat, 0 g saturated fat, 2 g protein, 4 g carbohydrates, 2 g fiber
from 12 Best Foods Cookbook: Over 200 Recipes Featuring The 12 Healthiest Foods, by Dana Jacobi (Rodale, 2005)
Exported from Home Cookin 5.5 (www.mountain-software.com)