Provided by EatingWell
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.
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.
Ingredient Note: 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.
Calories 184 Carbohydrates 10 Fat 13 Saturated fat 6
Mono unsaturated fat 6 Protein 9 Cholesterol 24 Fiber 4 Potassium 723
This recipe has been added to the following public cookbooks:
Kid-Friendly Veggies,
Kellie's Cook Book,
AOL Cookbook,
Nici's Meals,
ELLEN'S COOKBOOK
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | ktjal45
07/24/08 09:04 AM | Great Creamed SpinachI made this recipe in 15 min. after working all day. It was delicious! I did change it a little bit. I sauteed some minced garlic after I sauteed the green onions. Then added the spinach, mature spinich does work best, it's heartier, firmer. I covered it and let the spinach wilt, then I poured the cream sauce into the skillet with the spinach. I folded the sauce into the spinach so not to break up the spinach, too much. Great recipe and EASY!! |
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