Creamed Spinach With Nutmeg And Golden Raisins
Published March 7, 1998
- Total Time
- 30 minutes
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Ingredients
2 pounds spinach, washed, large stems removed
2 tablespoons golden raisins
1 tablespoon unsalted butter
2 cloves garlic
2 teaspoons all-purpose flour
1 cup heavy cream
1 ¼ teaspoons grated nutmeg
Salt and freshly ground white pepper to taste
Nutritional analysis per serving (4 servings)
17 grams carbs; 75 milligrams cholesterol; 313 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 26 grams fat; 1 gram trans fat; 6 grams fiber; 700 milligrams sodium; 9 grams protein; 6 grams 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
Bring a large kettle half filled with lightly salted water to a boil. Add the spinach, pushing it down into the pot with a large spoon. Cook until the leaves are softened and turn bright green, about 1 minute. Immediately drain the spinach and plunge it into a large bowl of cold water to stop the cooking. When cool, drain well and use your hands to remove as much excess water as possible. Transfer the spinach to a cutting board and chop coarsely.
- Step 2
Meanwhile, soak the raisins in ½ cup of boiling water for 10 minutes. Drain the raisins and chop them coarsely; set aside. Place a large saucepan over medium heat and melt the butter. Add the garlic and cook, stirring, for 1 minute. Sprinkle with the flour and cook for an additional 2 minutes, being careful not to let the mixture darken. Add the cream and nutmeg and simmer for 2 minutes. Add the spinach and raisins and cook until heated through. Season with salt and pepper and serve immediately as a side dish or as a complement to steamed and sliced chicken breasts.
Private Notes
Comments
Light cream is fine. Add a smidge of sambal.
Light cream is fine. Add a smidge of sambal.