Velvet Spinach

By LRay

Better Homes and Gardens, September 2016, page 86.

This vegetable side dish works overtime to dress up any presentation as well as add refreshing flavor. "I swirl it on the plate and top it with roasted chicken or vegetables," Jacques says. "Sometimes I serve it in a ramekin on the side."

Nutrition Facts (Velvet Spinach)

Per serving: 104 kcal cal., 9 g fat (5 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 23 mg chol., 524 mg sodium, 4 g carb., 3 g fiber, 0 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 pound baby spinach
• 3 tablespoons unsalted butter
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

Preparation

Step 1

Bring 3 cups water to a boil in a very large skillet. Add the spinach and push it down into the water to wilt it. Bring the water back to a boil and boil the spinach, uncovered, about 1 minute.

Drain the spinach in a colander, reserving a little of the cooking water, and transfer to a blender. Add the butter, salt, and pepper, and blend until the spinach is finely pureed. If the mixture is too thick to process properly, add 1 or 2 Tbsp. of the reserved cooking water and process until smooth.