Directions:
- Cook spinach in the water clinging to the leaves, covered, over moderate heat, stirring occasionally, for 3 minutes, or until it is wilted.
- Drain spinach in a colander, refresh under cold water, and squeeze dry by handfuls.
- Transfer spinach to the processor, add broth and puree mixture.
- In a large skillet, cook shallot in the butter over moderately-low heat, stirring, until translucent.
- Add spinach puree and sour cream.
- Combine mixture well.
- Stir in lemon juice, sugar, nutmeg and season to taste.
- Cook mixture, stirring, until just heated through.
- Transfer to a serving dish and sprinkle with almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.14 Kcal (654 kJ) | ||
| Calories from fat | 82.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 14% | |
|---|---|---|---|
| Cholesterol | 16.89mg | 6% | |
| Sodium | 267.16mg | 11% | |
| Potassium | 1392.92mg | 30% | |
| Total Carbs | 13.19g | 4% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 9.15g | 18% | |
| Vitamin C | 66.1mg | 110% | |
| Iron | 7.1mg | 39% | |
| Calcium | 271.5mg | 27% | |
| Amount Per 100 g | |||
| Calories | 54.59 Kcal (229 kJ) | ||
| Calories from fat | 28.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 14% | |
|---|---|---|---|
| Cholesterol | 5.9mg | 6% | |
| Sodium | 93.41mg | 11% | |
| Potassium | 487.01mg | 30% | |
| Total Carbs | 4.61g | 4% | |
| Sugars | 0.38g | 4% | |
| Dietary Fiber | 1.89g | 22% | |
| Protein | 3.2g | 18% | |
| Vitamin C | 23.1mg | 110% | |
| Iron | 2.5mg | 39% | |
| Calcium | 94.9mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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