Creamed Spinach
I found this recipe in a fitness magazine. It seems to be a little more healthy than others I've seen.
I found this recipe in a fitness magazine. It seems to be a little more healthy than others I've seen.
- Carbohydrate 10.8028425 g
- Cholesterol 0.20625 mg
- Fat 0.39280875 g
- Fiber 2.12090005064011 g
- Protein 1.4045075 g
- Saturated Fat 0.2305625 g
- Serving Size 1 1 Serving (118g)
- Sodium 598.607 mg
- Sugar 8.68194244935989 g
- Trans Fat 0.0790525 g
- Calories 49 calories
Step-by-step
- Saute some onion or leeks until softened.
- Add spinach and cover for a few minutes
- Stir in a dash of cream and season with salt, pepper, and freshly grated nutmeg.
Moisture Control and Thermal Management
Dry the washed spinach thoroughly in a salad spinner before cooking. Cook the chopped onion or leeks in a wide skillet over medium heat for seven to eight minutes until translucent. Add the greens in batches and cover the pan for precisely two minutes to wilt them rapidly without browning. Press the wilted greens against the side of the pan with a wooden spoon and drain off any accumulated liquid before adding the dairy.
Balancing Fat and Aromatics
Dairy proteins interact directly with sulfur compounds released by alliums like onions and leeks. A dash of heavy cream introduces butterfat that coats the palate, mutates harsh sulfur notes, and creates a uniform emulsion. Grate whole nutmeg micro-plane style directly into the pan at the very end. Nutmeg contains volatile essential oils that degrade under prolonged heat, so add it only after removing the skillet from the burner. Season with salt and black pepper just before serving to prevent the salt from drawing out more moisture prematurely.
