Creamed Spinach Hors
d’oeuvres Recipe Created by Ruth Paget
A
pound of spinach shrinks down to about ¼ of its original size when it is
cooked. It is packed with iron and is
easy to blend with cream with an immersion blender.
Serves
4
Ingredients:
-1
pound fresh and washed spinach – a little water clinging to the leaves helps it
to reduce when sautéed
-2
tablespoons olive oil
-3/4
cup heavy cream
-8
slices toast
Steps:
1-Sauté
spinach leaves in olive oil until reduced to ¼ their original size.
2-Add
¾ cup cream to the spinach.
3-Insert
immersion blender and purée to a smooth consistency.
4-Cover
toast slices with creamy spinach. Cut
toast slices into fourths and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
