Creamed Spinach

Name: Creamed Spinach
Total time: 20 min
Ingredients: 2 teaspoons extra-virgin olive oil; 1/4 cup minced shallot, or red onion; 10 ounces fresh spinach, tough stems removed; 1 tablespoon butter; 1 tablespoon all-purpose flour; ½ cup low-fat milk; ⅛ teaspoon ground nutmeg; ⅛ teaspoon salt; ⅛ teaspoon freshly ground pepper; 2 tablespoons grated Parmesan or Pecorino Romano cheese

Rating: 3.67 stars

6 Ratings
6 Reviews

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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Directions

Step 1

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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Step 2

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)

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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

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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

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

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

EatingWell User

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

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

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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Creamed Spinach

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Creamed Spinach