Serves: 4
Total Calories: 75
1. Remove imperfect spinach leaves and root ends. Wash greens several times in water, lifting out of water each time so sand sinks to bottom. Drain.
2. Place greens with just the water that clings to leaves in saucepan. Cover and cook 3 to 10 minutes for spinach 5 to 15 minutes for beet tops 15 to 20 minutes for chicory, escarole and lettuce 10 to 15 minutes for collards 15 to 20 minutes for Swiss chard and mustard greens 15 to 25 minutes for turnip greens and kale. Drain.
3. Prepare and cook fresh spinach or Swiss chard as directed above chop and drain thoroughly.
4. Stir together spinach, mushrooms and seasonings in saucepan. Blend sour cream and light cream pour over spinach mixture. Heat just to boiling.
1 SERVING: Calories 75 (Calories from Fat 45) Fat 5g (Saturated 3g) Cholesterol 15mg Sodium 490mg Carbohydrates 6g (Dietary Fiber 3g) Protein 4g.
*With frozen spinach: Use 1 package (10 ounces) frozen chopped spinach, cooked and drained add 2 tablespoons butter to ingredients in saucepan.
This Spinach Gourmet recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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