Photo: Ernest Porzi
Sautéed Baby Spinach with Lemon Zest and Cream
6 ingredients
Serves 4.
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The zest of citrus contains the fruit’s essential oil and is packed with bold flavor. Used first in strips to infuse into the cream sauce, then finely grated and mixed with the cooked spinach, the layers of lemon brighten this otherwise rich, creamy dish with their vibrance.
Estimated Nutrition (whole recipe, rough)
125
Calories
2g
Protein
6g
Fat
19g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup heavy cream
- 1 lemon
- 2 lb. baby spinach, stemmed and rinsed well
- 1 tsp. sugar
- Pinch of sea salt
- 1/2 tsp. freshly ground pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes