Ingredients:
1 lb fresh spinach
1 jar (4.5 oz) whole mushrooms, drained
1 teaspoon dried minced onion
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 small clove garlic, finely chopped
1⁄3 cup sour cream
1 tablespoon fat-free half-and-half or fat-free (skim) milk

Method:
1 Remove imperfect leaves and root ends from spinach. Wash spinach several times in water, lifting spinach out of water each time so sand sinks to bottom. Drain.

2 In 3-quart saucepan, place spinach with just the water that clings to leaves. Cover; cook over medium heat about 5 minutes or until wilted. Drain; chop.

3 In same saucepan, mix spinach, mushrooms, onion, salt, pepper and garlic. In small bowl, mix sour cream and half-and-half; pour over spinach mixture.

4 Heat just to boiling, stirring occasionally.

Notes and Tips:
To make this recipe in the oven, thaw and drain 1 lb frozen cut leaf spinach. (Omit steps 1 and 2.) Mix spinach, 2 tablespoons butter or margarine and the remaining ingredients in an ungreased 1-quart casserole. Cover and bake 1 hour.

spinach gourmet recipe