Mexican Spinach
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | packages |
spinach
chopped, frozen |
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
light cream (half&half)
|
|
| 2 | tablespoons |
horseradish
prepared |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | each |
eggs
hard-cooked, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 2 | packages |
spinach
chopped, frozen |
|
| 5 | ml |
salt
|
|
| 59 | ml |
light cream (half&half)
|
|
| 3E+1 | ml |
horseradish
prepared |
|
| 0.6 | ml |
black pepper
|
|
| 1 | each |
eggs
hard-cooked, sliced |
|
Directions
Melt butter or margarine in a saucepan; add spinach and salt.
Cover.
Place on a high heat until steaming; turn to a lower heat and cook until just tender.
Drain. Add light cream, horseradish and pepper, heat.
Garnish with sliced hard cooked egg.
