Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- 12 cups fresh baby spinach
- 1 cup plain gluten-free soymilk, unsweetened
- 2 teaspoons orange zest, finely grated
- 2 teaspoons lemon zest, finely grated
- 2 teaspoons vegan margarine
- ½ cup yellow onion, minced
- pinch of nutmeg
- sea salt, to taste
- 4 tablespoons sliced almonds, toasted
Directions
Steam spinach with a few tablespoons of water until just wilted.
Squeeze out excess water and coarsely chop.
Place soymilk, orange zest and lemon zest in a small saucepan and bring to a boil.
Simmer, stirring frequently, until reduced by half.
Heat margarine over medium heat in sauté pan and add onion.
Cook until onion is translucent.
Add spinach and cook until most of the liquid has evaporated.
Add reduced soymilk to spinach and cook until thickened, stirring occasionally.
Season with a pinch of nutmeg and sea salt to taste.
Garnish with sliced almonds.