Place spinach in boiling water and cook just until wilted, about 3 minutes. Drain very well. Squeeze out all liquid, then chop. Melt butter in a large frying pan over medium heat. Add shallots and cook, stirring occasionally, 4 minutes. Stir in spinach and remaining ingredients. Stir continuously, uncovered, until spinach is hot.
Nutrition (per serving)
Calories
48,
Protein
2.5 g,
Carbohydrates
3.7 g,
Fat
3.2 g,
Fibre
1.9 g,
This spinach-shallot combo in a lemony cream sauce spells sophistication.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.