Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 bunch spinach -- cut into ribbons, or 1 pound frozen spinach
6 chard leaves -- (or so), coarsely chopped, reserve stalks for another purpose
3 shallots -- minced
3 garlic cloves
2 tablespoons butter
1 handful arugula leaves -- coarsely chopped
freshly ground nutmeg -- to taste
2 tablespoons creme fraiche
1 tablespoon minced fresh dill weed
3 tablespoons minced fresh parsley
1/8 teaspoon grated lemon zest
juice of 1/2 lemon -- or to taste
salt and freshly ground pepper to taste
To serve: -- thinly sliced pain levain, or sour rye country bread
Blanch the fresh spinach and the chard until just bright green, then rinse with cold water and squeeze dry. Let drain in a colander for a few moments. If using frozen spinach, defrost and squeeze dry (save the liquid for soup or another use). Meanwhile in a medium 2 to 3-inch deep saute pan or skillet over medium heat, saute the shallots and garlic in the butter until they have softened, then add the arugula, spinach, and chard and cook a few minutes until the greens have absorbed the butter. Remove from the heat and stir in the nutmeg, creme fraiche, dill, parsley, lemon zest, and lemon juice. Season with salt and pepper. Serve with thin slices of country rye. Serves 4. Rillettes is a soft, spreadable savory meat paste, served in a little crock for spreading, or spread thinly onto a thick slice of sour pain levain. This spinach pate-like spread has a similar consistency. Other greens such as chard and arugula give a nice complexity to the spinach, but if they are unavailable, simply omit and double the amount of the spinach.
Per Serving (excluding unknown items): 97 Calories; 8g Fat (70.5% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 200mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Friday, 24 July 2009
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