Spring Veggie Sauté

[Guest guest]

Spring Veggie Sauté

 

1 TB butter

1 large sweet onion, halved and thinly sliced

2 cloves garlic, sliced

2 large tomatoes, seeded and chopped

3/4 cup vegetable broth

1 bag (11 oz.) baby spinach leaves

2 oz. crumbled blue cheese, optional

2 TB chopped walnuts, toasted, optional

 

Melt butter in large nonstick skillet. Add onion and garlic and cook until

tender.

 

Add tomatoes, broth and spinach. Cook for 2 minutes, or until spinach wilts.

 

Season with black pepper. Sprinkle with cheese and walnuts, if desired.

 

Makes: 6 servings.