Epinards aux Chevre - Goat Cheese-Creamed Spinach - 10g Carbs, 6g Fiber
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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2 pounds fresh spinach leaves -- stemmed, or two 10-oz packages thawed frozen
3 garlic cloves -- thinly sliced or chopped
2 tablespoons olive oil
2 green onions -- thinly sliced
3 tablespoons heavy cream -- or sour cream
6 ounces fresh white goat cheese -- crumbled
Cook the fresh spinach in boiling water until just tender. Drain, reserving the spinach water for soups or sauces. (If using frozen, do not cook.) Squeeze the spinach to extract the excess liquid; save this, as well.
In a heavy, nonreactive saucepan over medium-high heat, heat the garlic in the olive oil until it just begins to turn golden, about 1 minute. Add the spinach and cook for 3 to 5 minutes, then stir in the green onions and the cream.
Cook over high heat for about 5 to 10 minutes to thicken the cream. You do not want to overcook the spinach, so if it remains very liquidy, pour off the liquid, boil to reduce it, then recombine with the spinach.
Stir in the goat cheese and heat through. Taste for seasoning and serve right away.
Serves 4.
Leafy green spinach, cooked to just tender and awash in a luscious goat cheese sauce, makes a delectably rich creamed side dish.
You could also serve creamed spinach anywhere a coulis would be good, say surrounding a lovely mound of pureed celery root and potatoes. It's good too as a filling for crepes, or as a bed for poached eggs.
Cuisine:
"French"
Source:
"The Vegetarian Bistro by Marlena Spieler"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
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Per Serving (excluding unknown items): 268 Calories; 21g Fat (65.2% calories from fat); 15g Protein; 10g Carbohydrate; 6g Dietary Fiber; 35mg Cholesterol; 342mg Sodium
Exchanges: 1 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat
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