Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Fresh spinach - stemmed, washed, And dried

  2. 1 tablespoon 15ml Unsalted butter

  3. 4 Garlic cloves - minced

  4. 4 tablespoons 60ml Finely-chopped shallots

  5. 2 cups 474ml Whipping cream

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1 teaspoon 5ml Fennel seeds

  8. 1/2 teaspoon 2 1/2ml Garam Masala - (see recipe)

  9. 1 Cayenne pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Coarsely chop the spinach and set aside. Melt the butter over medium heat in a large, heavy, preferably nonstick pot. Add the garlic and shallots and saute until the shallots are translucent. Add the whipping cream and salt and bring to a simmer. Stir in the spinach by handfuls, adding more as it cooks down. Turn to low and cook, stirring frequently, until the spinach is extremely soft and the cream is almost absorbed, about 20 minutes. Heat a small frying pan over high heat. Add the fennel seeds and roast, shaking the pan, until the seeds turn one shade darker. Add to the spinach along with the garam masala and cayenne. Mix well. This recipe yields 8 servings. Total Carbohydrates: 85.14 Total Carbohydrates minus Fiber: 34.82 Carbohydrates per Serving: 10.64 Carbohydrates per Serving minus Fiber: 4.35


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