Creamed Spinach with Sour Cream
photo by Rita1652
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 lbs spinach, washed well
- 1⁄2 cup chicken broth
- 1⁄3 cup minced shallot
- 2 tablespoons butter
- 1⁄2 cup sour cream
- 1 teaspoon fresh lemon juice
- 1⁄8 teaspoon sugar
- 1⁄8 teaspoon freshly-grated nutmeg
- 1⁄4 cup sliced almonds, toasted lightly
directions
- Cook spinach in the water clinging to the leaves, covered, over moderate heat, stirring occasionally, for 3 minutes, or until it is wilted.
- Drain spinach in a colander, refresh under cold water, and squeeze dry by handfuls.
- Transfer spinach to the processor, add broth and puree mixture.
- In a large skillet, cook shallot in the butter over moderately-low heat, stirring, until translucent.
- Add spinach puree and sour cream.
- Combine mixture well.
- Stir in lemon juice, sugar, nutmeg and season to taste.
- Cook mixture, stirring, until just heated through.
- Transfer to a serving dish and sprinkle with almonds.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.