1 No. 2 can vegetable (green beans, peas, spinach or asparagus, etc.)
½ teaspoon salt
butter or margarine
chopped chives or parsley
Drain liquid into a saucepan; boil quickly to reduce amount to about ½ to ⅓ cup. Add the vegetable; heat thoroughly. Add salt, butter or margarine and seasonings to suit taste. Garnish and serve. 4 to 5 Servings
Note: Instead of reducing liquid by boiling, it may be saved for soups, sauces, gravies or vegetable cocktails. Do not throw it away as it contains valuable nutrients.
POACHED EGG ON SPINACH
1 No. 2½ can spinach
4 eggs, poached