Creamed Spinach
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3.0
6 reviews
Average
Creamed Spinach
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Coated in a smooth, garlic-infused white sauce, this Creamed Spinach recipe is the perfect easy side dish to pair with your next special meal!
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Ingredients
- 3 tablespoons butter
- ¼ cup grated Vidalia onion
- 2 tablespoons all-purpose flour
- 1 teaspoon minced fresh garlic
- 1 cup whole milk, half-and-half or cream, plus extra as necessary
- 15 ounces baby spinach leaves (about 1 ½ large containers), plus extra as necessary
- Pinch of ground nutmeg
- Salt and pepper, to taste (I use about ½ teaspoon salt and a dash of pepper)
Instructions
- Melt butter in a large skillet over medium-high heat. Stir in onion and sauté for about 3-4 minutes.
- Whisk in the flour and cook for 2 minutes, stirring. Add garlic and cook for 1 more minute. Pour in the milk and whisk constantly until the mixture comes to a simmer, about 1-2 minutes (do not boil).
- Reduce heat to low; season sauce with nutmeg, salt and pepper; slowly add spinach, stirring until leaves wilt and sauce thickens (about 3-4 minutes). If you prefer more spinach with the sauce, you can add up to 20 ounces; if you like a thinner sauce, add a splash (or more) of milk or cream to reach desired consistency. Adjust the amounts to suit your tastes!
Notes
- You can use whole milk, half-and-half, or cream for this recipe.
- This looks like a lot of spinach when it's raw, but the spinach wilts down considerably, so add it to your skillet slowly so that you can fit it all in there!
- If you prefer more spinach in your cream sauce, add up to 20 ounces (2 large containers) of baby spinach leaves to the pan. If you prefer a thinner sauce, add extra milk or cream to the pan. Adjust the amounts until it reaches your desired consistency!
- This creamed spinach recipe is not gluten-free (since it includes all-purpose flour).
- How long does creamed spinach last? This recipe is best when enjoyed right away. That said, you can keep leftovers in the refrigerator for 3-5 days, or at room temperature for up to 2 hours. Allow the leftover spinach to cool completely. Store in an airtight container in the refrigerator.
- To reheat creamed spinach: Place spinach in a skillet or saucepan over low heat. Warm just until heated through, adding extra milk or cream, as necessary to thin the sauce.
- This recipe is not low-carb or Keto-friendly, as it includes 8.8 grams of carbohydrates.
Nutrition Information
Show Details
Serving
1/6 of the recipe
Calories
103kcal
(5%)
Carbohydrates
7g
(2%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
19mg
(6%)
Sodium
124mg
(5%)
Potassium
457mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
6887IU
(138%)
Vitamin C
20mg
(22%)
Calcium
118mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 103kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 124mg | 5% |
| Potassium | 457mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6887IU | 138% |
| Vitamin C | 20mg | 22% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.0
6 reviews
Average
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