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284-g bag fresh spinach, or 2 large bunches
1 tsp butter
1 tbsp finely chopped shallots, or 1/2 garlic clove, minced
1/4 cup sour cream
1 tsp freshly squeezed lemon juice
Wash spinach and place in a large saucepan set over medium-high heat. Stir just until wilted, about 2 minutes. Then drain spinach very well, squeeze out all liquid and chop.
Melt butter in saucepan set over medium heat. Add shallots and stir 2 minutes. Stir in spinach, sour cream, lemon juice and salt.
Calories 48, Protein 2.5g, Carbohydrates 3.7g, Fat 3.2g, Fibre 1.9g.
This creamy spinach is elegant enough to accompany a rack of lamb, roasted fish or beef tenderloin.
If making ahead, mixture can be prepared and left at room temperature for about 1 hour. Or continue cooking, uncovered and stirring continuously, just until spinach is hot.