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    You are in: Home / Recipes / Butter Braised Spinach Recipe
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    Butter Braised Spinach

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 06, 2010

      This was a nice way to prepare spinach, and I did not find it too rich (maybe because the cream cooks down). Thanks for sharing this simple yet tasty recipe. Made for ZWT6 by a RedHot Renegade.

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    • on August 04, 2009

      This was very nice, quite rich though. I added a bit too much salt although it ended up being OK. It fitted in well with the meal of roast corned beef. I might try with the yoghurt as Peter suggests.

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    • on June 26, 2007

      I used baby spinach that I rinsed, spun dry and tossed right into the butter added the cream but cooked slow so not to curdle it. Simmered for about 20 minutes. Seasoned with salt, pepper and fresh ground nutmeg! Thanks

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    • on June 20, 2007

      I saw this recipe and knew it would be terrific but just a little rich for me so took the liberty of replacing the cream with plain yoghurt. Came out a treat, reduced perfectly and I know the cream version would be just as nice for anyone with a sweeter tooth. Thanks for the great recipe Leslie! I had a little sample while still warm but had prepared a little in advance so popped in the fridge a while, I think I preferred it slightly chilled so it is also something you can make in advance.

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    Nutritional Facts for Butter Braised Spinach

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 192.1
     
    Calories from Fat 159
    82%
    Total Fat 17.6 g
    27%
    Saturated Fat 10.8 g
    54%
    Cholesterol 50.8 mg
    16%
    Sodium 241.2 mg
    10%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 3.7 g
    14%
    Sugars 0.7 g
    2%
    Protein 5.2 g
    10%

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