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12 oz.
This classic preparation is gently sautéed in a light faux cream sauce flavored with shallots & garlic. The final preparation is wonderfully rich & can be enjoyed on its own or as a traditional steak accompaniment.
Serving Size: Approximately ⅓ lb. per Person
Ingredients: Fresh Spinach, Fresh Onions, Fresh Shallots, Fresh Garlic, Organic Extra-Virgin Olive Oil, Mayonnaise (Made with Cage-Free Eggs), Dairy-Free Non-GMO Mozzarella Cheese (Filtered Water, Coconut Oil, Food Starch-Modified (Potato & Corn), Non-GMO Corn Starch, Salt (Sea Salt), Mozzarella Flavor (Vegan Sources), Olive Extract, Beta Carotene (Color), Vitamin B12, Powdered Cellulose Added to Prevent Caking), Spring Water, Organic Extra Virgin Olive Oil, Sea Salt, Malabar Black Pepper, Fresh Herbs & Spices. Contains: Egg, Coconut.
Recommended Reheating Instructions: Preheat oven to 325°. Place creamed spinach into a baking pan, lightly sprinkle with water to retain moisture, cover with foil & reheat for approximately 10-15 minutes or until hot.
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Product Information Disclaimer: We aim to present accurate and complete product information but content on this site is for reference purposes only. On occasion, manufacturers of the groceries we carry may improve or change their product formulas and update their labels, as does the KMP with our homemade items. We recommend that you do not rely solely on the information presented on our website and that you review the physical product's label or contact the manufacturer directly if you have specific product concerns or questions.
Allergens & Dietary Restrictions Disclaimer: Prepared foods marked as gluten-free or vegan are not prepared in a gluten-free or vegan environment; they are prepared in the same environment as other foods that contain gluten, eggs and other animal products so cross-contamination may occur. We are not a nut-free facility, nor are we allergen-friendly. KMP Homemade items that don’t list nuts or other allergens as an ingredient were prepared in the same environment as other foods containing those allergens so cross-contamination may occur.
