- 14 oz spinach (one brick frozen, chopped spinach)
- 1 tablespoon butter
- 2 cloves garlic, minced
- 5 tbsp heavy cream
- 3 tbsp water
- 1 tsp arrowroot
- 2 tbsp grated Parmesan cheese
- 1/8 tsp crushed red pepper
- 1/8 teaspoon nutmeg
- Salt and pepper, to taste
Start by prepping your spinach. If you’re using fresh, wash thoroughly, and then place in a covered skillet on medium heat, salt and cover. The spinach should be wilted in a few minutes – drain in a colander until it cools, then squeeze the excess liquid out by hand (or use a cheesecloth if you have one). Once you’ve squeezed the moisture out, chop the spinach. If you’re using frozen chopped spinach (which is easier), place it in a covered microwave safe dish with a small quantity of water and heat until warmed through. Drain in a colander to cool, then squeeze the excess liquid out. Set aside.
To make the cream sauce, start by melting butter in a small saucepan on medium high heat. Add the garlic to the butter. Mix the cream, water and arrowroot together separately in a different bowl/cup. When the garlic has been in the pan for a minute or two, add the cream, water and arrowroot mixture to the saucepan and start whisking. Keep a close eye on the mixture – when it seems as though it is close to boiling (the sauce will start thickening), add the cheese and seasoning. Keep whisking until the sauce comes to a boil and thickens. Take the sauce off the heat and add the spinach to the pan and stir until coated. Taste to make sure the seasoning is adequate. This recipe made about three generous servings for us, but we are people who can eat some serious spinach – you might get more mileage out of it. I served this alongside a Tofurky brand italian sausage and oven-roasted mushrooms.
Calories: 181 kcal Fat: 12.5 g Saturated Fat: 8.5 g Total Carbohydrate: 6 g Fiber: 2 g Protein: 5 g Net Carbohydrate: 4 g