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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and drain your spinach. | 2. Combine salt and water and bring to a rolling boil. | 3. Place drained spinach into the water and bring to a boil. | 4. Cover and simmer a few minutes only until tender. You don't want to loose too many vitamins. | 5. Drain well and chop. | 6. In a small saucepan, an iron skillet works best, melt the butter. | 7. Add flour and make a roux. You only want your roux to be a beautiful golden color but not too light. | 8. Add minced garlic. Sauté only a moment - Don't brown garlic or it will make your dish bitter. | 9. Slowly add part of the milk to make sauce. | 10. Put spinach back in the original pan pour your sauce over it. | 11. Remember the spinach will give off a little extra water-- don't add too much milk until you know how much more you'll need. | 12. Stir over medium heat until it is bubbling. | 13. If it is too thick, add enough cream or milk as needed. | 14. When thick enough, take off heat and stir in sour cream. | 15. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1	lb	washed drained	99.7904	17.6901	9.979	1.3608
water	1	cup	boiling	0.0	0.0	0.0	0.0
salt	1 -2	teaspoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	1/2 - 1	cup		0.0	0.0	0.0	0.0
cream	1	tablespoon	sour	23.76	0.5556	0.2928	2.322
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.