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Spinach Gourmet |
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Serves: 4 Print this RecipeImpress your guests when you serve this creamy side. Swiss chard, with tender leaves and firm crisp stalks, can also be used in place of spinach. This succulent side goes perfect with slices of steak. 1 pound fresh spinach * or other fresh greens 1 (4-ounce) can button mushrooms, drained 1 teaspoon instant minced onions 1 small clove garlic, crushed 1/2 teaspoon salt 1/3 cup sour cream 1 tablespoon light cream or milk _Wright, Cottie ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 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. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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