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Creamed Spinach Amandine

Featured in our 2017 Christmas Guide
Scott Phillips

Servings: six to eight.

An elegant side dish for Slow-Roasted Beef Tenderloin


  • 20 oz. fresh spinach, stemmed, washed, and drained (about 8 cups, loosely packed)
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 1/2 cup sliced almonds, toasted until lightly golden
  • 1/2 Tbs. almond oil (or walnut or hazelnut oil)

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 110
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 20
      Sodium (mg): 300
      Carbohydrates (g): 4
      Fiber (g): 3
      Protein (g): 4


  • Heat a large nonstick pan over medium heat. Add a large handful of spinach, and as it wilts and makes room in the pan, add more spinach. When it’s all wilted, pour off any liquid in the pan, add the heavy cream, and season with salt and pepper. Keep on low heat until serving.
  • To serve, sprinkle each portion of spinach with the toasted almonds and drizzle with the nut oil.


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