Jim's Mexican Style Spinach (Crock Pot)

• 3 (10 ounce) packageseach frozen spinach, chopped
• 1 tablespoon canola oil
• 1 onion, chopped
• 1 garlic clove, minced
• 2 anaheim chilies, roasted peeled and minced
• 3 fresh tomatillos, roasted, husks removed and chopped
• 6 tablespoons fat- free sour cream (optional)

1. Place frozen spinach in crock pot.
2. heat oil in skittle over med heat until hot.
3. cook and stir onion and garlic until onion is soft but not browned about 5 minutes.
4. add chilies and tomatillos, cook 3 to 4 minutes longer.
5. add mixture to crock pot.
6. cover and cook on low for 4 to 6 hours.
7. stir before serving.
8. serve with dollops of sour cream if desired.
9. To Roast Chilies:.
10. heat a heavy frying pan over med heat-high heat until drops of water sizzles.
11. cook chilies turning occasionally with tongs, until blackened all over.
12. place chilies in paper bag for 2 minutes.
13. remove chilies from bag and scrape all charred skin.
14. cut off top with seed core.
15. cut lengthwise into halves.
16. with a knife tip, scrape out views and any remaining seeds.
17. To Roast Fresh Tomatillos:.
18. heat heavy frying pan over med heat.
19. leaving papery husks on, cook tomatillos turning often until husks are brown and interior flesh is soft, about 10 minutes.
20. when cool enough to handle, remove and discard husks.

frozen spinach, canola oil, onion, garlic, anaheim chilies, fresh tomatillos, sour cream

Taken from www.food.com/recipe/jims-mexican-style-spinach-crock-pot-371161 (may not work)