Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 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 lb. of fresh spinach or swiss chard, cooked, well drained and chopped
- 2 Tbs. butter
- 1 clove of fresh garlic, finely chopped
- 2 Tbs. flour
- 1/4 tsp. salt
- 1/8 tsp. ground pepper
- 3/4 cup of cream OR milk
Directions
Melt in a small saucepan over low heat 2 Tbs. butter with 1 finely chopped fresh garlic clove.
Saute garlic in butter a minute or so. Do not let garlic burn or it will be bitter.
Blend in 2 Tablespoons flour to make a roux.
Add 1/4 tsp. salt, 1/8 tsp. pepper and heat until mixture bubbles, stirring constantly.
Remove from heat.
Add gradually 3/4 cup of cream or milk.
Return to heat and stir until mixture is smooth and thickened.
Blend well drained spinach into sauce and serve.