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Spinach with Roasted Garlic - Makes 4 servings.

• 2 tsp. extra-virgin olive oil, divided
• 3-5 garlic cloves (or according to taste), peeled and finely chopped
• 1/4 cup fat-free, reduced-sodium chicken broth
• 1 large bunch fresh spinach or baby spinach leaves, well washed and free of excess water (or 1 bag baby spinach leaves, suitable for microwaving in the bag)
• Salt and freshly ground black pepper

In non-stick skillet, heat 1 teaspoon oil over medium heat until hot. Add garlic and gently sauté until golden and soft. Remove garlic with slotted spoon and place in blender or food processor. Add a small amount of the broth and purée garlic; gradually add remaining broth.

Add remaining oil to pan and heat over high heat until hot. Add spinach and toss with fork until spinach has wilted. Add garlic/broth mixture and continue cooking, stirring constantly, until spinach is tender, 1 to 2 minutes. Serve immediately.

Per serving: 42 calories, 3 g. total fat (less than 1 g. saturated fat), 4 g. carbohydrate, 3 g. protein, 2 g. dietary fiber, 105 mg. sodium.