Saturday, October 17, 2009

spinach cream sauce

over time, you will notice my obsession with warehouse shopping results in some interesting pantry-cleaning cooking adventures.

such is this recipe. first, if you ever, EVER take fresh spinach (not that i bought the three pound bag for $3 or anything, nooooo) and try to wilt it and freeze it, chop it first before the steaming begins...else you will wind up with long strands of spinachy goodness that may be nutritious, however slurping up your spinach like a spaghetti noodle may be just enough to turn off your eaters.

that said, here's my adventure in spinach cream sauce.


yep, that's a big frozen chunk of (should've been chopped) spinach. feel free to use the 10-oz container you can get in the freezer section. i toss the frozen in the pan on low and allow it to thaw there. yes, it will add extra moisture, but because the sauce eventually simmers and reduces, it's not that big of deal.


once the spinach is warmed, toss in a couple teaspoons of minced garlic. i would love to say that i use fresh garlic all the time, and i used to do exactly that. but this time, it's the jarred stuff. (and yes, there is a larger warehouse-sized container in my fridge--the lil' guy was purchased in a pinch). and the stuff lasts forever!


this is after adding about a cup and a half of chicken broth, then toss in about 2/3 cup of your favorite sour cream (this is fat free stuff here). stir it around and get....


...creamy goodness. as one who find b├ęchamel a bit, well, boring, the sour cream melts into a creamy sauce. now, because there's broth in there, the tang of the sour cream is lessened. let the loveliness simmer a bit then add parmesan.


yep, terrible picture (and sideways to boot), but this amazingly tasty sauce goes great over your favorite pasta. i chose chicken/pancetta whole wheat ravioli. if you want more cream than spinach, add more sour cream and broth. i like my rife with veggies.

spinach cream sauce
original recipe

10-ounces frozen spinach
2 tsp minced garlic
1 1/2 cups chicken broth
2/3 cup sour cream
1/4 cup parmesan cheese, plus more for garnish
salt and pepper to taste (remember, parm is saaaalty!)
favorite pasta, prepared in your favorite way

3 comments:

  1. OH MY GOSH this looks amazing! I am so going to try it!!!

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  2. I actually have all those ingredients in my pantry! Thanks for the great step-by-step instructions that make this look easy, even for me! Love the new page.

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  3. YUMMMMMAAAAAY! This would totally fly in my house. I'm making it!

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