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Peter Luger Creamed Spinach - 14 OZ
Famous over 100 years. Est. 1887. Peter Luger Steak House is world famous, with a reputation for excellence that has grown for over 100 years. Rated the No. 1 steak house in New York for well over the last 2 decades, we pride ourselves on serving the highest quality food possible using our traditional recipes. Our Steak House Creamed Spinach with its velvety texture has been a long standing customer favorite. Now we have brought it to your table, to complement a hearty steak or as a side dish to any of your own home-cooked meals.
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Calories | 45.0kcal | (-) | ||||
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Total Fat | 2.0g | 3% | ||||
Saturated Fat | 1.5g | 7% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 5.0mg | 2% | ||||
Sodium | 470.0mg | 20% | ||||
Total Carbohydrate | 5.0g | 2% | ||||
Dietary Fiber | 2.0g | 7% | ||||
Total Sugars | 1.0g | (-) | ||||
Protein | 2.0g | (-) | ||||
Vitamin A | 0.0mcg | 100% | ||||
Vitamin C | 0.0mcg | 8% | ||||
Calcium | 0.0mg | 6% | ||||
Iron | 0.0mg | 2% |
Contains: milk, wheat, soy.
Keep refrigerated. For Best Quality & Food Safety, Follow These Cooking Directions: Container is not oven safe. Keep refrigerated until ready to use. Use caution as packaging & product will be hot. Microwave: 1. Loosen lid to vent. 2. Microwave on high for 3 minutes. Stir & continue heating for an additional 1-2 minutes or until product reaches a minimum temperature of 160 degrees. 3. Carefully remove from microwave as product & container will be hot. Conventional Oven: 1. Preheat oven to 350 degrees. 2. Remove product from plastic container & place in a 1-quart ovenproof container. 3. Heat for 20 minutes or until product reaches a minimum temperature of 160 degrees. Stove Top: 1. Remove product from container & place in saucepan. 2. Cook over medium heat, stirring frequently, for 5-8 minutes or until product reaches a minimum temperature of 160 degrees. Time & temperature settings may vary due to differences in microwave ovens and stove tops.
PETER LUGER
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Allergen Notice: Products in our stores may contain, or may have been exposed to, one or more of the following allergens: peanuts, tree nuts, sesame, milk, eggs, wheat, soy, fish and crustacean shellfish.