Spinach Gourmet

Just one bite of this creamy and elegant quick-to-fix side dish will convert even non-spinach lovers! MORE+ LESS-

By Betty Crocker Kitchens

August 11, 2004

Ingredients

pound fresh spinach

can (4 1/2 ounces) button mushrooms, drained

teaspoon instant minced onion

1/2

teaspoon salt

1/8

teaspoon pepper

small garlic clove, finely chopped

1/3

cup sour cream

tablespoon light half-and-half or milk

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1

Remove imperfect leaves and root ends from spinach. Wash spinach several times in water, lifting spinach out of water each time so sand sinks to bottom. Drain.
2

Place spinach with just the water that clings to leaves in 3-quart saucepan. Cover and cook over medium heat about 5 minutes or until wilted; drain and chop.
3

Mix spinach, mushrooms, onion, salt, pepper and garlic in saucepan. Mix sour cream and light half-and-half; pour over spinach mixture. Heat just to boiling, stirring occasionally.

Oven Spinach Gourmet: Use frozen cut leaf spinach; thaw and drain well (omit steps 1 and 2). Mix spinach, 2 tablespoons butter or margarine and the remaining ingredients in ungreased 1-quart casserole. Cover and bake 1 hour.
Tempted to save calories by using fat-free sour cream? You’re better off using regular; the fat in the dairy products keeps the sauce from curdling.