Mexican Style Spinach

3 10 ounce packages frozen chopped spinach
1 onion, chopped
1 clove garlic, minced
1 tablespoon canola oil
2 Anaheim chilies, toasted, peeled and minced
3 fresh tomatillos, toasted, husks removed and chopped
6 tablespoons fat free sour cream, optional

Place frozen spinach in slow cooker. Set aside.

Cook onion and garlic in oil in large skillet over medium heat until onion is soft but not browned, about 5 minutes.

Add chilies and tomatillos and cook a few more minutes. Add mixture to slow cooker.

Cover and cook on low 4 to 6 hours. Stir before serving. Serve with dollops of sour cream, if using.

Serves 6.