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Spinach Saute

SUBMITTED BY: Larry Jamison PHOTO BY: Cooking for my BABY

"This recipe, as are most I have, was given to me by my mother, and is really simple and very tasty as a creamy citrus addition to fish or chicken."

PREP TIME	10 Min
COOK TIME	8 Min
READY IN	18 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/8 cup water
1 bunch fresh spinach, rinsed and stemmed
1/3 cup cream cheese, softened
1 pinch salt
4 teaspoons lemon juice

READ REVIEWS (26)

DIRECTIONS

Bring the water to a boil in a skillet over medium heat. Add spinach all at once, and reduce heat slightly. Cover, and let cook for about 3 minutes, or until spinach is not quite tender.
Stir in the cream cheese and lemon juice, and season with salt. Cook, stirring, until the cream cheese is melted and well blended. Serve immediately.

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REVIEWS

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Reviewed on Feb. 28, 2004 by HALLIEMC

Delicious! I didn't have cream cheese so I substituted 1/2 cup parmesan cheese and added 1/2 tsp. minced garlic. It was delicious alongside baked cod.

6 users found this review helpful

Reviewed on Jul. 24, 2003 by TARALEEM

I used both fresh and frozen spinach with this recipe because I felt that I did not have enough fresh spinach after steaming it. This is VERY citrisy. If that is what you are looking for, try this recipe. Next time I will cut the lemon juice in half though.

3 users found this review helpful

Reviewed on Jul. 24, 2003 by So many recipes ...

I was looking for a quick side dish recipe that would use up a box of frozen spinach & this was it! I defrosted the spinach with 1/4 c. water in a small saucepan, then proceeded as directed. I did reduce the lemon juice slightly, as suggested by previous reviewer, though not by half - maybe halfway between 1/8 and 1/4 cup. Also added about 1/2 tsp. white pepper and a tiny pinch of nutmeg - just enough to cut the tang a bit. The dish was still very lemony & my husband LOVED it!

3 users found this review helpful

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