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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This recipe, from Priscilla Gilbert of Indian Harbour Beach, Florida, combines fresh baby spinach with a delicious, creamy Parmesan cheese sauce. Crushed croutons top it off and give the side dish a wonderful crunch. Ingredients:
2 packages (6 ounces each) fresh baby spinach, coarsely chopped |
2 tablespoons water |
2 teaspoons butter |
1/2 cup heavy whipping cream |
2 teaspoons grated lemon peel |
1/2 teaspoon minced garlic |
1/8 teaspoon crushed red pepper flakes |
1/2 cup grated parmesan cheese |
2/3 cup onion and garlic salad croutons, crushed |
Directions:
1. Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside.
2. In the same pan, melt butter. Stir in the cream, lemon peel, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons. Yield: 3 servings.
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