SPINACH WITH SCALLIONS

2/3 cup fat-free chicken broth
1 large bunch spinach, about 12 oz., stemmed
3 large or 4 medium scallions
Juice of 1/2 lemon
Freshly ground pepper

In a medium skillet, boil the broth until it is reduced by half, about 5 minutes.

While the broth cooks, fill the sink with cold water. Wash the spinach well. Shake it off, leaving some water clinging to the leaves.

Add the scallions to the pan. Heap in the spinach. Using a wooden spoon, alternately press down and turn the greens until they are wilted. This takes about 3 minutes. Simmer 2 minutes, turning the greens three or four times. Remove the pan from the heat.

Add the lemon juice. Season to taste with pepper. Serve warm or at room temperature.

Makes 4 servings, each containing 29 calories and less than 1 gram of fat
Source: Dana Jacobi for the American Institute for Cancer Research