Step 1

In a medium stockpot, over medium high heat, add the vegetable.

Step 2

Saute the garlic, onions and tomatoes. Cook for 3 to 5 minutes, till onions and tomatoes are soft.

Step 3

Add the sardines and mix around in the sauté. Crush the sardines to make small particles and so it incorporates the flavors of the tomato-onion mixture.

Step 4

Pour the broth. Allow to boil, then lower heat to a slow simmer for 3 to 5 minutes.

Step 5

Add the spinach leaves, salt and pepper. Cook for 1 to 2 minutes till spinach is soft. Serve piping hot with a bowl of boiled jasmine white rice.

Step 6

COOK'S COMMENTS: For this recipe, I used a can of 'Martin Pure Foods Eat Fish Spanish Sardines in Tomato Sauce & Olive Oil', a gift from the brand.

Step 7

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