This is a wonderful sauce that is excellent for grilled or broiled seafood, chicken, pork or vegetables. Its rich thickness masks teh fact that it is virtually nonfat. It is also freezable, so you can always have some on hand.
Spinach & Watercress Sauce
Makes 2 cups
½ tsp olive oil
5 oz fresh spinach, washed and stems removed
1 ½ oz watercress, stems removed
1 cup flat leaf parsley, chopped
Salt and freshly ground black pepper
1 small potato, cooked, peeled and cubed
1 cup low-sodium chicken stock
Brush a large non-stick sauté pan with olive oil. Place over medium heat and add spinach, watercress and parsley. Season with salt and pepper. Cook, stirring frequently, for two minutes, or until greens are wilted.
Place the potato and stock in a blender or food processor. Process until smooth. Pour into the sauté pan, cover and cook for 8 minutes. Remove from heat and allow to cool slightly.
Transfer the mixture back to the blender and blend until smooth. If the sauce is too thick add some more chicken stock, one tablespoon at a time to reach desired consistency.
Serve at room temperature or reheat.
Store in the refrigerator for up to 4 days or freeze for up to six months.