Cooks' Note
Nutritious spinach, a serving of which provides most of your recommended daily allowance for vitamin A, holds up remarkably well to the freezing process. Once cooked, there is very little difference in the taste or texture of fresh and frozen spinach.
Recipe information
Yield
serves 4 to 6
Ingredients
Two 10-ounce packages frozen chopped spinach
1/4 cup low-fat milk
2 tablespoons butter
2 tablespoons prepared horseradish
1/2 teaspoon salt
Preparation
Cook the spinach according to package directions, drain, and squeeze out excess water. Combine the milk, butter, horseradish, and salt in a small skillet. Stirring frequently, cook over medium-high heat until the butter has melted and the mixture is blended and slightly creamy, about 4 minutes. Stir in the spinach and cook for about 1 minute more to heat through and coat.
