Spinach and Watercress in Cream
Published April 16, 1991
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
1 pound spinach in bulk or 1 10-ounce cellophane bag
1 bunch watercress
⅓ cup heavy cream
2 tablespoons butter
Salt and freshly ground pepper to taste
⅛ teaspoon freshly grated nutmeg
Nutritional analysis per serving (4 servings)
5 grams carbs; 38 milligrams cholesterol; 149 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 3 grams fiber; 386 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the spinach and discard tough stems and blemished leaves. Rinse and drain well. There should be about 8 cups, loosely packed.
- Step 2
Cut off the tough ends of the watercress. Rinse and drain well. There should be about 3 ½ cups, loosely packed.
- Step 3
Combine spinach, watercress, cream, butter, salt and a generous grinding of pepper in a saucepan. Sprinkle with nutmeg.
- Step 4
Cook, turning the greens in the sauce, about 5 minutes. Serve hot.
Private Notes
Comments
The sauce surprised me--a pale green, watery cream. But it was lovely and elegant, and unusual. The watercress and spinach together are a nice change from sautéed spinach. The pepperiness of watercress is much subdued by cooking.