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Creamed Spinach

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  2 servings
A quick and healthy take on the steakhouse favorite.
2 teaspoons  extra-virgin olive oil
1/4 cup  minced shallot 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

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.
Creamed Spinach Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   2 servings
Calories: 184
Fat. Total: 13g
Protein: 9g
Carbohydrates, Total: 10g
Fat, Saturated: 6g
Fiber: 4g
Cholesterol: 24mg
Sodium: 397mg
% Cal. from Fat: 64%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Cathy Reviewed: 11/12/2013
So good & a great side for your Thanksgiving Meal!
This recipe is great with just a piece of your favorite of bread and a glass of wine after a long day or prepare this as a side dish for your family holiday feast. Great as a substitute for the typical green bean casserole, that's for sure! Thanks for the re-print!
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