Creamed Spinach Sauce

Preparation:  30 min. Cooking: 5 min. Total: 35 min.
Recipe photo
  • 1/4 Lb fresh spinach leaves , trimmed and rinsed well.
  • 1 Cup cream , plus more as needed.
  • 2 Tbsp unsalted butter
  • salt and freshly ground black pepper
  • 1/2 tsp ground nutmeg (optional).
Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.

Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you’re using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.
Calories
240 Cal
Fat
25 g
Carbs
3.3 g
Protein
2.5 g
Fiber
1.1 g
Sugar
0.3 g
Cholesterol
82 mg
Sodium
49 mg


Nutrients

Fiber     1.1 g
Fat     25 g
Sugar     0.3 g
Carbs     3.3 g
Protein     2.5 g
Calories     240 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     7 g
Fat, Sat     15 g
Fat, Trans     0 g
Fat, Percent     94 %

Vitamins

Vitamin, K     160 mcg     130 %
Vitamin, A     4200 IU     140 %
Vitamin, B12     0.1 mcg     5.5 %
Niacin     0.2 mg     1 %
Riboflavin     0.1 mg     9.8 %
Vitamin, C     1 mg     1.1 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     3.5 %
Vitamin, E     1.7 mg     11 %
Panto, Acid     0.2 mg     3.7 %
Choline     18 mg     3.4 %
Thiamin     0 mg     3.2 %

Minerals

Calcium     87 mcg     8.7 %
Phosphorus     53 mg     7.6 %
Magnesium     28 mg     6.7 %
Copper     0.1 mcg     6 %
Fluoride     2 mcg     50 %
Zinc     0.3 mg     2.7 %
Cholesterol     82 mg     0.1 %
Sodium     49 mg     3.2 %
Selenium     1.9 mcg     3.5 %
Manganese     0.2 mg     3 %
Potassium     150 mg     3.1 %
Iron     0.6 mg     7.3 %