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Recipe Category: Sour-Cream
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Ingredients
- 10-ounce (280-g) package frozen chopped spinach
- 1/4 medium onion
- 2 tablespoons (28 g) butter
- 75 g sour cream
- 1 teaspoon cider vinegar
Method
- Unwrap the spinach and put it in a microwaveable casserole dish with a lid
- Add a couple of tablespoons (30 ml) of water, cover, and cook it on high for 5 minutes
- Meanwhile, in a large, heavy skillet, start sauteing the onion in the butter over medium-high heat
- When the microwave goes ding, check to see if the spinach is done-you want it good and hot all the way through but not cooked to death
- If there’s still a cold spot in the middle, stir it and put it back for another 2 minutes on high
- When the spinach is cooked and the onion is translucent, drain the spinach and stir it into the onion in the skillet, combining well
- Stir in the sour cream and the vinegar, heat it through without letting it simmer, and then serve
Makes 3 servings
- Each with 6 grams of carbohydrates and 3 grams of fiber, for a total of 3 grams of usable carbs and 4 grams of protein
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