This recipe is at least 200 years old. My grand-grandmother was preparing spinach that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. One important fact: never re-heat the spinach – you will have digestion problems.
Clean the spinach leaves and put them in boiling water for 5 minutes. Drain the leaves and using large knife (or multi-practice machine) cut them to mash. Take a pot, melt butter, add flour and garlic, and add cold water to make a kind of “sauce veloutè”. Add mashed spinach pour milk (or cream) season with salt and pepper. Nutmeg is optional. Cook for 10 minutes.
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 4 | ||
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Calories: 212 | ||
Calories from Fat: 133 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 45mg | 14 % | |
Sodium 236.9mg | 8 % | |
Potassium 1497.2mg | 39 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 9.4g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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