Recipe courtesy of White House Executive Chef Cris Comerford
Recipe courtesy of White House Executive Chef Cris Comerford
Watch how to make this recipe.
No Cream Creamed Spinach
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 104
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 124 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 104
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 124 mg
Ingredients
Directions
- Blanch half a pound of spinach in salted, boiling water.
- Immediately, "shock" the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water.
- Puree in a blender. Set aside.
- In a large skillet over medium heat, sweat the shallots and garlic until translucent.
- Add the rest of the spinach leaves. Toss and saute until wilted.
- Fold in the spinach puree.
- Season with salt and pepper, transfer to a serving bowl and serve immediately.
