POM Sauteed Spinach with Almond Cream
Contributed by: News Canada
(NC) - Time to table: 15 minutes (5 minutes preparation plus 10 minutes cooking)
- 1/2 cup arils from 1 large POM Wonderful Pomegranate
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 2 10-oz. bags spinach, washed
- 1 tablespoon water or chicken broth
- salt and pepper to taste
- 1/4 cup blanched almonds
- 2/3 cup heavy cream
- 1/4 teaspoon nutmeg
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Heat a large skillet and add 1 tablespoon of olive oil.
Stir in crushed garlic and cook until fragrant.
Add washed spinach a handful at a time and cook until all is wilted.
Add salt and pepper and turn until cooked slightly but still bright green; set aside.
In a food processor, grind almonds until fine.
In a saucepan, heat heavy cream.
Add nutmeg and almonds to cream; stir until hot.
Serve over sauteed spinach.
Sprinkle with arils.
Serving Size: Makes 6 Side Dish Servings
Nutritional Information: Per Serving (1/3 cup): 168 calories, 4g protein, 9g carbohydrate, 14g total fat (7g saturated), 36mg cholesterol, 163mg sodium, 2g dietary fiber, 752mcg vitamin A RE, 21mg vitamin C.