RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1504
| View Recipe |
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| Recipe Name: |
Baked Spinach |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$0.69
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Preheat oven to 325 degrees. Butter a medium-sized soufflé dish or heatproof baking dish.
In a medium heavy-gauge saucepan, bring water and salt to boil over medium heat. Add spinach, cover and simmer for 5 minutes.
Transfer spinach to strainer set over medium bowl and press with back of spoon to remove excess moisture. Rinse and dry bowl.
In large sauté pan, melt butter over medium-high heat. Add spinach, onion, nutmeg, and salt and pepper to taste. Sauté 3 to 4 minutes, adding more butter if necessary to prevent sticking, or until spinach is heated through. Remove pan from heat.
In a medium bowl, whisk eggs with cream until blended. Add to spinach mixture and stir to combine well. Turn into prepared soufflé dish and bake for 25 minutes, or until lightly browned on top.
Remove dish from oven, cover loosely with foil, and keep warm on stove top until ready to serve. Reduce oven temperature to 200 degrees. |
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| Nutrition per Serving: |
| Calories: |
140 |
Total Carbs: |
6.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
109.0 |
Fat: |
10.6 |
Protein: |
7.60 |
| Fiber: |
0.00 |
Sodium: |
724.83 |
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