Creamed Spinach

[Guest guest]

Creamed Spinach

 

2 bags (10 oz. ea.) spinach (large stems removed) OR

2 pkg. (10 oz. ea.) frozen chopped spinach, thawed and drained well

1/2  cup chopped onion

2  to 3 cloves garlic, minced

2  TB butter

1  cup whipping cream

1/2  tsp. ground black pepper

1/4  tsp. salt

1/4  tsp. ground nutmeg

 

1. In a large pot of rapidly boiling salted water cook fresh spinach (if

using) for 1 minute. Drain well,

squeezing out excess liquid. Pat dry with paper towels. Snip spinach with

kitchen shears to coarsely

chop; set aside. If using frozen spinach, drain well, squeezing out excess

liquid.

 

2. In a large skillet cook onion and garlic in hot butter about 5 minutes.

Stir in cream, pepper, salt, and

nutmeg. Bring onion mixture to boiling; cook, uncovered, until cream begins

to thicken. Add spinach.

Simmer, uncovered, about 2 minutes or until thickened. Season to taste with

additional salt and pepper.

 

Makes 4 servings.

 

Nutrition Information:

Per serving = calories 312, total fat 29 g, sat fat 17 g, monounsaturated fat

9 g,

polyunsaturated fat 1 g, cholesterol 98 mg, sodium 347 mg, carbs 11 g,

total sugar 2 g, fiber 4 g, protein 6 g, vitamin C 83%, calcium 22%, iron:

27%.