A popular side dish, this ginisang kalabasa becomes more nutritious with the help of spinach. Spinach is an excellend source of iron and calcium, that can help make your bones grow stronger.Ingredients:
2 tbsp cooking oil
¼ cup chopped garlic
1 medium onion, sliced
100g ground lean pork
2 cups julienne squash
1-8g Maggi Magic Sarap
1 tbsp patis
3 cups fresh spinach (pick the leaves and discard the stalks)
Procedure:
1. Heat cooking oil, sauté garlic until slightly brown. Set aside ½ of the garlic for topping.
2. In the remaining garlic, add onion and ground pork. Cook until pork turns white in color.
3. Stir in squash and cook for 30 seconds. Season with Maggi Magic Sarap and patis to taste.
4. Toss in spinach and cook uncovered for 30 seconds. Serve with fried garlic on top. Makes 4-6 servings.
Nutrition Facts per Serving:
Calories : 88
CHO(g) : 8
PRO (g) : 2
Fats (g) : 5
2 tbsp cooking oil
¼ cup chopped garlic
1 medium onion, sliced
100g ground lean pork
2 cups julienne squash
1-8g Maggi Magic Sarap
1 tbsp patis
3 cups fresh spinach (pick the leaves and discard the stalks)
Procedure:
1. Heat cooking oil, sauté garlic until slightly brown. Set aside ½ of the garlic for topping.
2. In the remaining garlic, add onion and ground pork. Cook until pork turns white in color.
3. Stir in squash and cook for 30 seconds. Season with Maggi Magic Sarap and patis to taste.
4. Toss in spinach and cook uncovered for 30 seconds. Serve with fried garlic on top. Makes 4-6 servings.
Nutrition Facts per Serving:
Calories : 88
CHO(g) : 8
PRO (g) : 2
Fats (g) : 5
Good to Remember :
Do not overcook your vegetables. Spinach has a large nutritional value, specially when fresh, steamed or quickly boiled. It is a rich source of Vitamin A (and lutein), Vitamin C, Vitamin E, Vitamin K, and magnesium, among others. But when it is cooked, the value is decreased by 75%.
Good to Know:
There are two types of Spinach in the local market. The Chinese variety has tough stems and has leaves at both ends of the stalk while the native spinach has thinner and tender stalks with finer leaves.
There are two types of Spinach in the local market. The Chinese variety has tough stems and has leaves at both ends of the stalk while the native spinach has thinner and tender stalks with finer leaves.
2 comments:
spinach with kalabasa? will try that... spinach na nga lang nakikita ko dito heheheh baka maging super lakas na ako neto.
Hi Leah, wow this is really nutritious and I am so thankful that you have this recipe. Spinach is so common here in US kinain lang namin ito na fresh, kung baga sina-salad eh tayong mga pinoy specially me (lol) gusto kung gisahin or make a soup out of the vegetables. Kaya super excited ako na ma e-try specially now na summer dito maraming fresh produce. Thanks again and will let you know kung magawa ko ha.
Post a Comment