Creamed Spinach With Sour Cream

1. 1

   Cook spinach in the water clinging to the leaves, covered, over moderate heat, stirring occasionally, for 3 minutes, or until it is wilted.

2. 2

   Drain spinach in a colander, refresh under cold water, and squeeze dry by handfuls.

3. 3

   Transfer spinach to the processor, add broth and puree mixture.

4. 4

   In a large skillet, cook shallot in the butter over moderately-low heat, stirring, until translucent.

5. 5

   Add spinach puree and sour cream.

6. 6

   Combine mixture well.

7. 7

   Stir in lemon juice, sugar, nutmeg and season to taste.

8. 8

   Cook mixture, stirring, until just heated through.

9. 9

   Transfer to a serving dish and sprinkle with almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.