Return to Content

Spinach and Sour Cream

by

Yield: A pound of spinach serves 3

Ingredients:

  • Freshly picked spinach deserves special treatment.
  • salt and pepper
  • sour cream
  • lemon juice

Instructions:

Trim the stems of the spinach, and wash it in several waters. Lift it from the water, letting it drain a moment in your hands, and toss it into a large pot. Cover the pot tightly and cook the spinach over low heat for 5 minutes. The leaves should wilt but retain their color and shape. Uncover and raise the heat to boil away all the water. Chop the spinach coarsely, just enough so that the leaves are manageable on a fork. Add salt and pepper, a little sour cream; and a few drops of lemon juice.
Updated Tuesday, October 9th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111