Creamed Spinach
User Reviews
5.0
6 reviews
Excellent
Creamed Spinach
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Creamed Spinach is a delicious side dish that can easily be made ahead of time. This classic side dish is made with spinach, cream cheese and simple seasoning.
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Ingredients
- 2 Tablespoons butter
- 1/2 yellow onion finely diced
- 1 Tablespoon minced garlic
- 16 ounces baby spinach
- 4 ounces cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Melt the butter in a large skillet over medium high heat. Add in the onions and sauté for 5-6 minutes until the onions are soft.
- Add in the spinach. Season it with salt and pepper. Sauté until the spinach is wilted (3-5 minutes).
- Add the minced garlic and cook for 1 minute until the garlic is aromatic.
- Dice in the cream cheese and heat on low until melted.
- Add in the Parmesan Cheese and heat until melted.
- Remove from heat. The mixture will thicken as it sits.
- Serve warm and enjoy!
Notes
- Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition Information
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Calories
141kcal
(7%)
Carbohydrates
6g
(2%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
33mg
(11%)
Sodium
416mg
(17%)
Potassium
477mg
(14%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
7497IU
(150%)
Vitamin C
22mg
(24%)
Calcium
137mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 416mg | 17% |
| Potassium | 477mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 7497IU | 150% |
| Vitamin C | 22mg | 24% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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