The bold peppery flavour of watercress puts a modern twist on classic creamed spinach. A handful of shiitakes and a hit of fiery fresh ginger give this rich yet nutrient-packed side an Asian-inspired feel.
- Prep time 20 minutes
- Total time 20 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
In large saucepan of boiling salted water, cook watercress and spinach until wilted and bright green, about 1 minute. Drain. Using rubber spatula, press out excess liquid to drain well. Roughly chop.
Meanwhile, in large nonstick skillet, melt butter over medium heat; cook mushrooms and shallots, stirring occasionally, until softened, 5 to 7 minutes. Add ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Sprinkle in flour; cook, stirring, for 1 minute. Gradually pour in milk, whisking until smooth; cook, stirring, until thick enough to coat back of spoon, 1 to 2 minutes. Stir in watercress, spinach, salt and pepper; cook, stirring, until watercress and spinach are coated, about 1 minute.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Fibre 2 g
- Sodium 480 mg
- Sugars 4 g
- Protein 6 g
- Calories 129
- Total fat 7 g
- Potassium 502 mg
- Cholesterol 20 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
%RDI
- Iron 14
- Folate 33
- Calcium 16
- Vitamin A 66
- Vitamin C 30
