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Creamed Spinach
- Prep Time -
- Cook Time -
- Serves 2
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/4 cup minced shallots or red onion
- 1 (10 ounce) bag fresh spinach (see Ingredient note), tough stems removed
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup 1% milk
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons grated Parmesan or Pecorino Romano cheese
Nutrition Info
Per Serving
- Calories: 202 kcal
- Carbohydrates: 14 g
- Dietary Fiber: 4 g
- Fat: 13 g
- Protein: 9 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
- 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.
Yield: 2 servings
3. Still Hungry?
A quick and healthy take on the steakhouse favorite.
Notes:
Ingredient Tip
The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.
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Most Helpful Reviews
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High quality
failurekiwi - December 15, 2007 06:02:34 AM PSTThis is a very good recipe. It has all the ingredients a good creamed vegetable should have. Any one who knows sauces knows a white sauce should have a touch of nutmeg. And instead of the dreaded frozen, squeezed out spinich, it used fresh. On top of it the pecorino cheese adds the what one craves in a cream sauce and makes this a top notch recipe. The other juvenile comments made earlier are just plain pathetic, people with nothing better to do.
6 of 6 found this review helpful.
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Try this REAL healthy version
David M - October 23, 2007 11:05:51 AM PSTI substitued the 1 % milk with fat free half
5 of 5 found this review helpful.
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Good without milk
Jerry - May 24, 2009 11:51:30 PM PSTSpinach and milk are not a great combination so is curd with spinach.
This would be better without milk.Was this review helpful to you? Yes - No Report Abuse
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This was very quick!!
mlperry952 - October 16, 2008 03:19:41 PM PSTI just made this tonight, using this recipe and it was very good. I\'m lactose intolerant so I used the lactaid, still good! I didn\'t have nutmeg though but I did add a little shredded mozz to it and it was the BOMB!! Thanks for a quick and easy recipe.
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Good... but
deadhead632000 - December 16, 2007 11:13:46 AM PSTLove this, but 1% milk.... not in my kitchen!!! LOL other that that it is a good one
0 of 2 found this review helpful.
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