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Creamed Spinach
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Here is a side dish for a simple midweek Passover feast to satisfy kids and grown-ups alike.
I am not a fan of creamed vegetables. But I found a version of this recipe in an old synagogue cookbook and decided a little creaminess during a holiday minus soft bread is a good thing. If your Passover dietary restrictions prohibit soy, simply saute the spinach with the onion and garlic for an easy side dish. Garnish with almonds, if desired.
-- Lisa J. Solomon, for the Journal-Constitution
Hands on time: 10 minutes Total time: 25 minutes Serves: 6
Ingredients:
-
1/2 small onion, minced
1 clove garlic
1 1/2 tablespoons margarine
1/2 cup soy milk
1 tablespoon potato starch
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound frozen chopped spinach, thawed and drained
Sliced almonds (optional)
Instructions:
In medium saucepan, saute onion and garlic in margarine until onion is tender. Remove garlic. In small bowl, mix soy milk with potato starch. Stir in salt and pepper. Over low heat, gradually add milk mixture to onions, stirring constantly as sauce thickens. Stir in drained spinach, heat through, garnish with almonds if desired, and serve immediately.
Nutrition:
Per serving: 55 calories (percent of calories from fat, 52), 3 grams protein, 4 grams carbohydrates, 3 grams fiber, 3 grams fat (1 gram saturated), no cholesterol, 270 milligrams sodium.
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