Creamed Spinach

• temps total: 30 minutes

Ingrédients

3 pounds fresh spinach, large stems discarded

1 teaspoon vegetable oil

1 medium shallot, minced

1 cup heavy cream

4 tablespoons unsalted butter

1/4 cup freshly grated Parmesan cheese

1/4 cup water

Salt and freshly ground pepper

Freshly ground pepper

Instructions

Heat a large saucepan. Add the spinach by the handful, and cook over moderately high heat, stirring often, until wilted, about 5 minutes. Transfer the spinach to a colander, and squeeze it as dry as possible. Chop the spinach.

Heat the oil in the saucepan. Add the shallot, and cook over moderate heat, stirring, until golden, 4 to 5 minutes. Add the cream; cook until reduced by half, 6 to 7 minutes. Add the butter, and swirl to incorporate. Stir in the Parmesan, and cook over low heat for 2 minutes. Add the spinach and water, season with salt and pepper, and cook over low heat until the spinach is coated with the thickened sauce, about 5 minutes. Serve hot.

Nutrition

• Calories: 290 kcal
• Lipides Totaux: 25 g
• Lipides Saturés: 15 g
• Lipides Insaturés: 0 g
• Cholestérol: 69 mg
• Sodium: 321 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 3 g
• Protéines: 9 g