Print It| Add to Favorites| | Pin It

Creamed Spinach Amandine

by Barbara Lynch

Be the first to rate this Recipe

An elegant side dish for Slow-Roasted Beef Tenderloin Serves six to eight.

To learn more, read the article:
Two New Ways to Roast Tenderloin

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

spinach almonds walnut oil more more

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)

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.

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

photo: Scott Phillips

From Fine Cooking 62 , pp. 43

December 1, 2003