Creamed Spinach

Rating: 3.67 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

EatingWell's updated version of creamed spinach has a low-in-fat cream sauce that's rich with Parmesan cheese and nutmeg. Source: EatingWell Magazine, April/May 2005

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Ingredients

Directions

  • Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add shallot (or onion); cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes.

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  • Heat butter in a small saucepan over medium-high heat. Add flour and cook, stirring, until smooth and bubbling, about 30 seconds. Add milk, nutmeg, salt and pepper; cook, whisking constantly, until thickened, about 1 minute. Stir the spinach into the sauce. Sprinkle with grated cheese and serve.

Nutrition Facts

Per Serving:
202 calories; 13.1 g total fat; 5.6 g saturated fat; 23 mg cholesterol; 378 mg sodium. 966 mg potassium; 15.4 g carbohydrates; 3.4 g fiber; 4 g sugar; 8.5 g protein; 13876 IU vitamin a iu; 41 mg vitamin c; 297 mcg folate; 270 mg calcium; 4 mg iron; 126 mg magnesium;
Exchanges:

1 1/2 vegetable, 1/2 lean meat, 2 1/2 fat

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
lauriepromo@gmail.com
Rating: 4 stars
05/24/2015
Easy to make and yummy! I made this tonight using Farah spinach from my local farmers market. I added a clove of crushed garlic when I sauteed the onion. I'm allergic to cow's milk so i substituted soy milk. The only time-consuming part was cleaning the spinach but I would have had to do that regardless of how I prepared the spinach. It turned out delicious and I'll definitely make it again. Pros: Easy tasty healthier than traditional creamed spinach Read More
cupcake85
Rating: 5 stars
01/28/2013
Delicious! Used frozen spinach that I defrosted in the microwave and squeezed well to drain as I was making the sauce. I ended up adding back about 1/2 cup of the spinach water to thin it out just a bit. I used feta cheese instead of Parmesan because I had a couple tbs left that I wanted to use up. Overall it was delicious! It was creamy without being too rich. Will make again Read More
EatingWell User
Rating: 1 stars
10/04/2012
Not Very Good Followed this recipe to a tee and the sauce didnt thicken properly. Lacked flavor. Would NOT remake. Read More
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EatingWell User
Rating: 4 stars
11/09/2011
Wonderful Creamed Spinach I added chopped mushrooms and minced garlic and skipped the nutmeg. Everyone loved it and I will definitely make this again. Read More
EatingWell User
Rating: 4 stars
10/30/2011
I should have chopped the spinach up before cooking for easier bites in the final dish (for kids!). Very satisfying could use more spices maybe a few red chili flakes. Read More
EatingWell User
Rating: 4 stars
10/29/2011
I love this recipe and made it the other night. One tip that goes to the first commenter is to puree the spinach and butter with a hand-held blender right in the pan before you add the flour etc. Read More
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