Janet Groene’s
Spindrift Spinach for Two
Saucepan or skillet, this is an easy, one-burner vegetarian main dish for two or a side dish for four. To serve it as a vegetarian entree I’d use ½ cup almonds, or a 1/4 cup serving per person. Round out the menu with crusty biscuits with herb butter and trios of tiny tangerines for dessert.
10-ounce bag of spinach, washed and well dried
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon ground nutmeg
Half of an 8-ounce brick of cream cheese, diced
2 tablespoons grated Parmesan cheese
Salt, freshly ground pepper to taste
1/3 cup slivered almonds (or more to taste)
1 tablespoon butter
Grated Parmesan
In a large skillet or pan, heat the oil and garlic. Caution! Garlic burns easily. Add spinach until it wilts down. Then cover and cook 5 minutes over low heat until spinach is tender. Stir in nutmeg and cheeses until melted and creamy. Season to taste. Melt butter in a small, nonstick skillet and sizzle almonds until toasty. Sprinkle over spinach. Pass the cheese shaker.
See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com
Spindrift Spinach for Two
Saucepan or skillet, this is an easy, one-burner vegetarian main dish for two or a side dish for four. To serve it as a vegetarian entree I’d use ½ cup almonds, or a 1/4 cup serving per person. Round out the menu with crusty biscuits with herb butter and trios of tiny tangerines for dessert.
10-ounce bag of spinach, washed and well dried
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon ground nutmeg
Half of an 8-ounce brick of cream cheese, diced
2 tablespoons grated Parmesan cheese
Salt, freshly ground pepper to taste
1/3 cup slivered almonds (or more to taste)
1 tablespoon butter
Grated Parmesan
In a large skillet or pan, heat the oil and garlic. Caution! Garlic burns easily. Add spinach until it wilts down. Then cover and cook 5 minutes over low heat until spinach is tender. Stir in nutmeg and cheeses until melted and creamy. Season to taste. Melt butter in a small, nonstick skillet and sizzle almonds until toasty. Sprinkle over spinach. Pass the cheese shaker.
See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com
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