Rush Hour Gourmet

Think of this lightly sauced pork-and-spinach mixture as the basis for several different meals. The original recipe calls for it to be rolled inside thin "crepes" made from an egg substitute (1/2 cup to make 4 crepes). Provided the weeknight cook is up for it, however, the mixture could be served over steamed, diced sweet potato or brown rice; alongside stir-fried baby bok choy or snow peas and garlic; or wrapped inside warm flour tortillas or cool lettuce leaves.

4 servings

3 large cloves garlic

1

1/4

pounds ground pork, preferably from the tenderloin

1 teaspoon crushed red pepper flakes

4 to 5 handfuls baby spinach leaves, washed (3 to 4 cups, packed)

11/2 tablespoons cornstarch

1/2 cup water

1 to 2 tablespoon low-sodium soy sauce, or to taste

1 teaspoon light brown sugar (optional)

1. Finely chop the garlic; lightly grease a large skillet with nonstick cooking oil spray and place over medium heat. When hot, add the garlic, ground pork and red pepper flakes. Cook for 5 minutes, until no pink remains, stirring to break up clumps and distribute the seasoning. Transfer the pork to a plate while you wipe out the skillet.

2.

Return the cooked pork to the skillet over medium heat and add the spinach; cook, stirring, for 1 to 2 minutes, until the greens have just wilted.

3.

Meanwhile, combine the cornstarch, water and soy sauce in a small cup. Add to the pork-spinach mixture and cook, stirring, for 1 to 2 minutes, until the mixture has thickened slightly. Taste and add the brown sugar, if using, stirring to combine. Remove from the heat; add to whichever plate preparation you've chosen and serve hot or warm.

- Adapted from The New Family Cookbook for People With Diabetes (Simon and Schuster, 2007)

Per serving:

410 calories, 35 grams protein, 5 grams carbohydrates, 27 grams fat, 123 milligrams cholesterol, 300 milligrams sodium, no dietary fiber