This spinach-shallot combo in a lemony cream sauce spells sophistication.
Creamy spinach and shallots
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- 284-g bag fresh spinach , or 2 large bunches
- 1 tsp butter
- 1 tbsp finely chopped shallots , or 1 garlic clove, minced
- 1/4 cup sour cream
- 1 tsp lemon juice
- 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)
- 2.5 g,
- 3.7 g,
- 3.2 g,
- 1.9 g,